Arugula Pesto

A great change from the basil standby…

3 cloves of garlic, boiled for 45 seconds and then run under cold water
quarter cup pine nuts or walnuts, toasted in a heavy skillet for 4-5 minutes
1 cup packed arugula leaves, crushed in your hand to bruise the leaves
1 cup packed parsley, crushed in your hand to bruise the leaves
7 Tablespoons extra virgin olive oil
1 pat of soft butter (optional)
quarter cup finely grated parmesan cheese

Place all ingredients except cheese in a food processor and chop until smooth, scraping down the sides between pulses. Remove to small bowl and fold in the cheese. Flatten out the finished pesto with a spatula and cover the surface with plastic wrap or a layer of olive oil to avoid browning. Keeps in the fridge for up to five days.

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