What to do with all the crazy arugula that is is growing wild in my garden? Pesto, of course. Easy to make, yummy as a dip or pasta sauce, and you can freeze it too!
1/2 c. basil
1/2 c. toasted pinenuts (toast in frying pan on medium heat flipping every 30 seconds until fragrant and browned)
2 cloves garlic, peeled
2/3 c. olive oil
2/3 c. shredded parmesan
1 tsp. salt
Combine arugula, basil, nuts and garlic in food processor. Process for 1 minute. Add oil, process until blended. Add cheese and salt. Process until smooth. Serve fresh, or refrigerate up to a week, or freeze for later!