Step 1

In a food processor, combine the cashews, Parmesan cheese, and peeled garlic cloves. Process until finely ground, about 20 to 30 seconds.

Step 2

Add the arugula, lemon juice, sugar and kosher salt. Turn on the food processor and gradually pour in the olive oil: blend until it combines into a thick, oily sauce. Eat immediately or refrigerate up to 1 week (it solidifies in the refrigerator so bring to room temperature before serving). You can also freeze for several months.