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Arugula and basil salad with cashew parmesan

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Ingredients for 4 servings:

  • 300 g arugula
  • 1 pot of basil
  • 70 g pine nuts
  • 100 g cashew nuts
  • 6 tbsp olive oil
  • 1 tbsp Balsamic vinegar, vegan
  • 1 clove(s) garlic
  • 1 tbsp agave syrup
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegan

Sauté the pine nuts in a pan over low heat until lightly browned. Finely grind the cashews in a blender. Finely chop the arugula and basil, place in a bowl, and mix thoroughly. Finely chop or press the garlic clove and mix with oil, balsamic vinegar, agave syrup, salt, and pepper to make a dressing. Add the dressing and pine nuts to the salad and mix thoroughly. Serve the ground cashews separately and top the salad with them when serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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