Arugula pesto with Prima Donna maturoArugula pesto with Prima Donna maturo
5.3 oz. (150 g) Prima Donna maturo
3.5 oz. (100 g) cashew nuts
8.5 oz. (250 g) arugula
3 cloves of garlic
approx. 250 ml of extra virgin olive oil
salt and pepper
Roast the cashew nuts without grease in a (non-stick) frying pan. Allow to cool, then chop roughly. Wash and drain the arugula, tear into pieces and remove the thicker stems. Dice Prima Donna maturo and peel and shred the cloves of garlic. Put these ingredients into an electric mixer and mix with some salt and pepper, stopping the mixer intermittently to add the olive oil a little at a time. In this way, a rough-grained creamy mass is created. Transfer this to a bowl and add salt or herbs according to taste. Ideal with jacket potatoes, but also with pasta or rice. Enjoy!