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.