Ingredients:

  • 2 cups fresh arugula, packed
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 1/3 cup pine nuts, lightly toasted if preferred
  • 2 cloves garlic, peeled
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste
  • Juice of half a lemon (optional, for brightness)

Instructions:

  1. Wash and dry the arugula. Measure and gather all ingredients.
  2. In a dry skillet, toast the pine nuts over medium heat until golden and fragrant, about 3-5 minutes.
  3. In a food processor, add arugula, toasted pine nuts, grated Parmesan, and garlic.
  4. Pulse the mixture until finely chopped.
  5. While the processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
  6. Add salt, pepper, and lemon juice (if using). Pulse briefly to combine.
  7. Use immediately, or transfer to an airtight container and store in the fridge for up to a week.