Arugula Pesto
Posted by Chef Richard Sweeney in Recipes Aug 27th, 2009 | no responses-
6 oz. Arugula (about 4 cups)
- ¼ cup Olive Oil
- ¼ cup Parmesan Cheese, freshly grated
- Kosher Salt & Black Pepper
- Combine Arugula and cheese with a little salt & pepper in a food processor and pulse until almost smooth.
- With machine running, steam in the olive oil and season to taste with salt & pepper.
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