Arugula Pesto

(Makes roughly 1 cup)


1/4 cup pine nuts

1/4 cup grated Parmesan cheese

1 garlic clove, roughly chopped

2 cups baby Arugula

Extra virgin olive oil

Salt and pepper


In a dry skillet over medium heat, toast pine nuts until they begin to brown, stirring frequently to prevent burning.  Remove from heat and let cool.  Once cooled, add pine nuts, garlic and Parmesan to a food processor or blender.  Pulse until everything is finely processed.  Add arugula, and process, slowly drizzling in the olive oil until your desired consistency is reached.  Taste, and then season with salt and pepper. 

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