Ruccolapesto med Cashewnötter (Arugula and Cashew Pesto Salad)

Name: Ruccolapesto med Cashewnötter (Arugula and Cashew Pesto Salad)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 cup grated Swedish Västerbotten cheese; 1 ⁄ 3 cup cashews, lightly toasted; 2 cloves garlic, peeled; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 2 cup olive oil; 1 ⁄ 4 cup canola oil; 8 oz. baby arugula, roughly chopped

Serves
serves 4

FARIDEH SADEGHIN

A chunky cashew pesto made with sharp, pungent Västerbotten cheese is tossed with chopped arugula to yield an unctuous salad with a robust umami flavor. Swedish home cook Asa Johanson prepared this nut-enriched side dish for her Midsummer celebration in Vickleby, Sweden. It first appeared in the tablet edition of our June/July 2014 issue with Per Styregard's story A Midsummer's Dream.

Ingredients

¹⁄₂ cup grated Swedish Västerbotten cheese
¹⁄₃ cup cashews, lightly toasted
2 cloves garlic, peeled
Kosher salt and freshly ground black pepper, to taste
¹⁄₂ cup olive oil
¹⁄₄ cup canola oil
8 oz. baby arugula, roughly chopped

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Instructions

Step 1

Pulse cheese, cashews, garlic, salt, and pepper in a food processor until roughly chopped. With the motor running, slowly drizzle in oils until just combined; transfer to a bowl and fold in arugula.

Pulse cheese, cashews, garlic, salt, and pepper in a food processor until roughly chopped. With the motor running, slowly drizzle in oils until just combined; transfer to a bowl and fold in arugula.