Arugula Pesto
Bon Appétit | November 1998
Yield: Makes about 1 cup
 
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
 
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.)