The “baby” variety of arugula makes a terrific pesto, full of bright green color and a peppery flavor. Use it to toss with pasta, spread on a pizza into (or in addition to) tomato sauce or as a base for a vegetable dip.Makes 2 cups
- 1/2 pound fresh arugula
- 2 cloves garlic
- 1/2 cup pine nuts or walnuts
- 3/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 cup fresh grating cheese such as Romano, Asiago or Parmesan*
- Kosher salt and freshly ground black pepper, to taste
Combine the garlic and pine nuts in a food processor and pulse until coarsely chopped. Add olive oil, arugula, lemon juice and cheese. Process until fully incorporated and smooth. Season with salt and pepper.
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