Ingredients:

  • 2 cups fresh arugula leaves, washed and dried
  • ½ cup grated Parmigiano-Reggiano cheese
  • ¼ cup pine nuts or walnuts
  • 2 cloves garlic, peeled
  • ½ cup extra-virgin olive oil
  • Juice of 1 lemon (about 2 tablespoons)
  • Salt and freshly cracked black pepper, to taste

Instructions:

  1. Gather all ingredients and equipment.
  2. In a food processor, combine arugula, cheese, nuts, and garlic. Pulse until roughly chopped.
  3. With the processor running, slowly drizzle in the olive oil until emulsified to a smooth consistency.
  4. Add lemon juice, salt, and pepper. Pulse briefly to combine.
  5. Taste the pesto and adjust seasoning as necessary.
  6. Transfer to a serving bowl or airtight container. Use immediately or store in the fridge for up to a week.