Yield: 1 Cup
Measure | Ingredient |
---|---|
2 cups | Arugula leaves |
2 \N | Garlic cloves |
¼ cup | Parmesan or Asiago cheese |
¼ cup | Olive oil |
⅛ cup | Pine nuts; toasted |
In blender or food processor place arugula, garlic and cheese and blend until smooth. Slowly add olive oil and nuts. Blend until desired consistency.
Spread on a pizza crust, top with cheddar cheese, onions and fresh tomato slices. Or, simply toss with cooked pasta.
Copyright Ellen Ecker Ogden From: The Cook's Garden catalog - Spring/Summer 1990 - page 20