Description
Pesto is perhaps my favorite Italian sauce I made from Basil, parsley, and now from the arugula.
Ingredients
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Arugula
1 coup
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Cashews
0.5 cup
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Cheese
0.5 cup
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Olive oil
0.5 cup
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Garlic
5 tooth
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Salt
0.5 tsp
Cooking
Prepare the required products.
4 garlic cloves fry in a pan on medium heat until garlic is lightly browned, about 10 minutes.
Using roasted garlic is a great way to get garlic flavor, but not so pronounced. The garlic cool and clean.
In the bowl of a blender combine all products, except cheese.
Spread a homogeneous mass in a Cup and add the finely grated Parmesan.
Serve with pasta, fried potatoes or as a sauce for pizza.
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