{"id":4213,"date":"2019-04-16T05:24:54","date_gmt":"2019-04-16T09:24:54","guid":{"rendered":"https:\/\/www.measuringcupsoptional.com\/?p=4213"},"modified":"2020-11-09T04:56:07","modified_gmt":"2020-11-09T09:56:07","slug":"arugula-cashew-pesto","status":"publish","type":"post","link":"https:\/\/www.measuringcupsoptional.com\/arugula-cashew-pesto\/","title":{"rendered":"Arugula Cashew Pesto"},"content":{"rendered":"

\"Arugula<\/a><\/p>\n

I have this thing where I buy a ton of salad veggies with the intention of loading up on fresh salads all week. You know what really happens? I buy said salad veggies, put them in the fridge and then decide I\u2019m not actually in the mood to eat salad.<\/p>\n

Similar to using up those old bananas for Banana Bread<\/a>, I use up my long-forgotten greens to make pesto. Arugula Cashew Pesto pasta just sounds so much better than a boring salad. We\u2019re pretty much all familiar with the traditional basil pesto. What you probably didn\u2019t know is that you can make just about any kind of pesto imaginable. The beauty of Pesto is that there are so many different ways to make pesto. By the end of this post, you\u2019ll be able to make pesto out of just about any green leafy vegetable. I’ve already experimented with Parsley Pesto<\/a>. <\/p>\n

\"Arugula<\/a><\/p>\n

The Essentials<\/h2>\n

Greens<\/h4>\n

Traditional pesto is made with basil. The world is your oyster. Venture out and try some of these:<\/p>\n