Ann Friesen's Arugula Pesto
Recipe for Category Dips, Spreads & Sauces
Contributed by from the FarmFolk/CityFolk Cookbook
Ingredients
see below
Instructions
Chop 2 cloves of garlic in a food processor. Add 2 cups of arugula leaves, 1/2 cup pine nuts, and 1/3 cup parmesan, until well blended. Add 1/2 cup olive oil in a slow stream until wet paste is obtained. Season with salt and pepper to taste.