Arugula Pesto

Terrific for grilled vegetables or plain rice.

 

2 c. loosely packed fresh arugula leaves, rinsed and dried, tough stems removed

Salt

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.