Arugula and Olive Pesto...

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Arugula and Olive Pesto

 

3 cups arugula

1/2 cup best-quality extra virgin olive oil

1 small clove garlic, coarsely chopped

1/4 cup pine nuts

1/4 cup coarsely chopped kalamata olives, or other oil-cured black olive

1/4 tsp. salt

Freshly ground black pepper to taste

1/4 cup freshly grated Pecorino Romano or Parmesan cheese

 

Place all ingredients except cheese in the bowl of a food processor fitted with

the steel blade. Process until smooth, scraping down the sides of the bowl as

necessary.

Transfer mixture to a small bowl and stir in the cheese. Taste for seasonings

adding salt or pepper as desired.

Makes enough sauce for one pound of pasta.