Arugula and Coriander Pesto

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Arugula and Coriander Pesto

Name: Arugula and Coriander Pesto
Prep time: 10 min
Total time: 10 min
Yield: 4 Porções
Ingredients: 1 cup Arugula Leaves; 1 cup Coriander leaves; 1 unit(s) Garlic Clove; 2/3 cup Olive oil; 1/4 teaspoon Black pepper; 1/2 cup Grated Parmesan; 1/2 teaspoon Salt; 1/4 cup Roasted cashews

🇧🇷Brazil

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View in original language

(Português)

10 min(s)

4 servings

Luísa Colombi

@soulbaker

Ingredients
Recipe

Arugula Leaves1 cup
Coriander leaves1 cup
Garlic Clove1 unit(s)
Olive oil2/3 cup
Black pepper1/4 teaspoon
Grated Parmesan1/2 cup
Salt1/2 teaspoon
Roasted cashews1/4 cup

In a pestle (it can be microprocessor too), place the chestnuts and garlic and macerate (or grind) well.
Then add the arugula and cilantro leaves (you can substitute all of them for basil to make the traditional one) and macerate again.
Gradually add the olive oil and mix until fully incorporated.
Add the remaining ingredients in the pestle or microprocessor and mix well.
Taste and adjust seasoning if necessary.
If you prefer it wetter, add more olive oil. And if you want to make it like the traditional one, replace the chestnuts with pine nuts and pecorino cheese.
It is important to use only the leaves of the fresh seasoning, because if you put the handle, it can become bitter. Another process that helps to remove the bitterness is to macerate the pesto in the pesto! But it works fine on the miniprocessor too.

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Arugula and Coriander Pesto

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