Arugula and Parsley Pesto
Arugula's peppery bite is tamed by the sweetness of the toasted pine nuts and the richness of the Pecorino sardo. Super easy, super fast and super delicious!
2 cups packed arugula, blanched in salted water
1 cup packed parsley leaves, blanched in salted water
1 cup extra-virgin olive oil
1⁄2 cup finely grated pecorino or any not too salty sheep’s milk cheese
1⁄3 cup toasted pine nuts
Lemon juice to taste
1 whole spring garlic, blanched in salted water
Kosher salt and freshly ground black pepper, to taste
Process arugula, parsley,olive oil, pecorino, spring garlic in a food processor until finely chopped; add lemon juice and season with salt and pepper.
Makes about 2 cups