Arugula and Olive Pesto

Ingredients:

• 3 cups arugula
• ½ cup best-quality extra virgin olive oil
• 1 small clover garlic, coarsely chopped
• ¼ cup pine nuts
• ¼ cup coarsely chopped Kalamata olives, or other oil-cured black olive
• ¼ tsp. salt
• Freshly ground black pepper to taste
• ¼ cup freshly grated Pecorino Romano or Parmesan cheese

Directions:
Place all ingredients except chest in the bowl of a good processor fitted with the steel blade. Process until smooth, scarping 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.