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Arugula Pesto


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  • 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


Servings 1


Step 1

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.

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