Terrific for grilled vegetables or plain rice.
2 c. loosely packed fresh arugula leaves, rinsed and dried, tough stems removed
1/2 clove or more garlic
2 T pine nuts or walnuts
1/2 c. extra virgin olive oil, or more
1 Combine the arugula with a pinch of salt, the garlic, the nuts, and about half the oil in a food processor or blender.
2 Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
3 Add more oil if you prefer a thinner mixture. Store in the refrigerator for a day or two or in the freezer for a month.