Arugula Pesto

By Cathy Whims, 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

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.

This content is from the Slow Food Chefs collection.