Lee’s Arugula Garlic Pesto

| Tuesday, November 10th, 2015

 What a great way to use up all the arugula in our garden!  This pesto is fantastic on so many dishes and it can be frozen for all winter use.

3 cups fresh arugula
4 garlic cloves peeled and minced
1/2 cup grated parmesan cheese or use a parmesan substitute
1/2 cup pine nuts lightly toasted or chopped walnuts
1/4 tsp. sea salt
1/4 tsp. ground black pepper
1 cup extra virgin olive oil

Blend everything in a food processor or high speed blender until thoroughly smooth. Seal in containers and freeze for winter use.  This is delicious!!