3 cups arugula
1 cup flat leaf parsley
1/2 cup cashews
1 clove garlic
3 Tbsp. Meyer lemon juice
1/4 cup hard cheese, such as Parmesan, Romano, etc.
1/2 cup olive oil
Combine garlic and cashews in a food processor, add arugula, parsley and lemon juice. Puree while adding the olive oil to form a paste, then add the cheese and blend well. Use pesto with pasta dishes, pizza, add to cream cheese, dress up new potatoes, spread on garlic bread, add to steamed veggies, fantastic on grilled fish!
From Norma Skaggs of Native Nurseries.
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