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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
Method
- 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.)
