Arugula and Olive Pesto

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Arugula and Olive Pesto

 

3 cups arugula

1/2 cup extra virgin olive oil

1 small clove garlic, coarsely chopped

1/4 cup pine nuts

1/4 cup coarsely chopped kalamata olives or oil cured black olive of your choice

1/4 tsp. salt

freshly ground black pepper to taste

1/4 cup freshly grated Pecorino Romano or Parmesan cheese

 

Place the first seven ingredients (the arugula through the black pepper) 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.

Yields enough sauce for one pound of pasta.