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Arugula Pesto

By , from the Slow Food Chefs collection

Introduction

Be sure to make this with young or baby arugula; late-season arugula makes for a bitter and pungent sauce.

Ingredients

2 cloves garlic, chopped
⅓ cup pine nuts, lightly toasted
4 cups loosely packed arugula leaves, washed and dried
½ cup freshly grated Parmesan cheese
¾ cup extra-virgin olive oil
~ Salt and pepper

Steps

  1. In the bowl of a food processor, place the garlic, pine nuts, arugula, and grated cheese. Pulse to chop finely.
  2. With the motor running, slowly pour in the oil until the pesto has a smooth consistency (you may not need all the oil). Season to taste with salt and pepper.
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This content is from the Slow Food Chefs collection.

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