Arugula Pesto
Jacob Bailey
From Epicurious
Ingredients
- 4 cups (packed) arugula leaves (about 6 ounces)
- 1/4 cup pine nuts, toasted
- 1/4 cup (packed) freshly grated Parmesan cheese
- 1/4 cup olive oil
Directions
Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temperature before using.) Makes about 1 cup.