ARUGULA PESTO

    2           cups packed arugula, washed thoroughly
                 and dried in a salad spinner
    4           cloves garlic, peeled
    3/4        cup extra virgin olive oil
    1/2        teaspoon salt
    1/8        teaspoon pepper, freshly ground
    1/3        cup pine nuts
    freshly grated parmesan cheese to taste (about 1/3 cup)

Toast the pine nuts on low heat in a small frying pan brushed with olive oil until the nuts are lightly browned and the flavor is developed. In a food processor with the knife blade in place, add the arugula, garlic, olive oil, salt and pepper. Process until smooth. Add the pine nuts and hit the button a few times so that the nuts are coarsely chopped. Pour into a bowl and add the cheese to taste. Adjust the salt and pepper. Serve as a dip or over pasta.