Arugula Pesto

From the blog For Love of the Table

1 1/2 c. packed arugula leaves (about 1 1/2 ounces), washed and dried

1/3 c. lightly toasted walnuts (or you may use the more traditional pine nuts)

1 clove of garlic, peeled and smashed to a purée with a pinch of salt

1/3 c. extra virgin olive oil

1/3 c. grated Parmesan and/or Pecorino

Salt, to taste

Place the arugula, walnuts and garlic in the food processor and process until the ingredients are finely and evenly chopped (stop the food processor a couple of times to scrape down the sides) to a coarse purée.

With the food processor running, add the oil in a thin stream. Scrape down the sides; add the cheese and pulse to combine. Add salt to taste. Makes about 3/4 cup. Pesto will keep in the refrigerator about a week, covered with a film of olive oil.

http://www.forloveofthetable.com/2011/05/busy-days-of-may-and-recipe-for-arugula.html

As published on forloveofthetable.com