Ruccolapesto med Cashewnötter (Arugula and Cashew Pesto Salad)

  • Serves

    serves 4


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.


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


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.

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