Arugula Pesto Sauce

Many people think that pesto is always made with basil, but you can use a variety of different herbs or greens. Try arugula pesto as a tasty alternative to basil pesto during the winter months. Make it like you would basil pesto, with olive oil, parmesan cheese, garlic, and salt, only add arugula instead of basil. This is delicious on pasta with capers and chopped dried tomatoes. It can also be served as a dip on crackers or with pasta.

2 cups arugula leaves
½ cup fresh parsley (preferably flat-leaved)
3 large cloves (or more…) garlic
½ cup pine nuts (or walnuts and 1 teaspoon chopped rosemary)
¾ cup freshly grated Parmesan or Romano cheese
½ to 1 cup extra virgin olive oil

Combine the arugula, garlic and nuts in a food processor or blender; chop coarsely. With the motor running, add the olive oil. Shut the motor off and add the cheese and salt and pepper to taste. Process briefly to combine. Do not over-process—pesto should be homogenous but not as finely processed as a puree. Use immediately for best flavor. Stores well for a few weeks in the refrigerator or for 6 months in the freezer.