Last weekend my cousin Ben texted me, "Can you send me the pesto recipe you made at Christmas? Amber will be gone for two weeks, and I'm worried I may starve." Such a compliment to have on pesto from a male cousin. But he's so right. I put this pesto on everything from eggs to pizza to sandwiches to pasta to salads. . . you get the idea.
I usually make it when I realize my vat of arugula is about to go bad since it seems to be my lettuce leaf of choice these days. Once it's in the jar, it keeps a couple of weeks - long enough to get Ben through the drought. He's already made it himself!
Happy birthday, cousin!
2 cloves of garlic
1/3 cup pine nuts
3 cups arugula
1/4 cup Parmesan
huge pinch of kosher salt
1/3 cup -ish of Extra Virgin Olive Oil
~ Put garlic cloves and pine nuts in food processor, then arugula, then Parmesan, then salt.
~ Pulse until mixture looks like tabbouleh. (See pic)
~ Then process while slowly pouring olive oil through the top until desired consistency.