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.