(there are a thousand recipes for this…but here’s a basic)

4 cups (packed) arugula leaves (about 6 ounces)
1/4 cup pine nuts, toasted (I like almonds or pistachios…but use your favorite)
1/4 cup (packed) freshly grated Parmesan cheese
1/4 cup olive oil

Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead. Cover and let stand up to 2 hours at room temperature or refrigerate up to 1 day. Bring to room temperature before using.)

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