This pesto makes a great dressing for potato salad. You can also use it on pasta or pizza.
- 4 cups packed arugula leaves
- ¼ cup pine nuts toasted
- ¼ cup packed grated Parmesan cheese
- 1 clove of garlic
- ¼ cup olive oil
Combine and blend arugula, pine nuts, parmesan and garlic in a food processor until almost smooth.
With machine running, gradually add olive oil: process until well blended.
Season pesto to taste with salt and pepper.
If you store the pesto be sure to bring it to room temperature before using. Makes about 1 cup.