Arugula pesto

Yield: 1 Cup

Measure Ingredient
2 cups Arugula leaves
2 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

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