- 4 cups arugula leaves - (packed) abt 6 oz
- 1/4 cup pine nuts toasted
- 1/4 cup freshly grated Parmesan cheese - (packed)
- 1/4 cup olive oil
- Salt to taste
- Freshly-ground black pepper to taste
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.)
This recipe yields 1 cup.