Arugula Pesto

6 ounces baby arugula
2 cloves garlic, minced
½ cup pine nuts

½ cup grated Parmegiano-Reggiano
½ cup extra virgin olive oil

 

Combine all of the ingredients in a food processor and pulse until smooth.

 

Makes nearly 2 cups. Toss with pasta, stir into soup, spread on sandwiches, or spoon over grilled steak. Keeps for a couple of days tightly sealed in the refrigerator.

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