Arugula and Olive Pesto


  • 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

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.

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