Delish. I especially love this on baked baguette slices (crostini) or as a spread for tuna sandwiches. I’ve also used this for as a pizza sauce–bake the crust some, spread the pesto over and finish the crust; the arugula will still be fresh-tasting. Of course, pasta and other cooked grains are a natural for this sauce. Try some other greens here as well, tat soi, mizuna, dailkon greens…

4 c arugula, chopped
1/2 c extra-virgin olive oil
1 garlic clove, chopped
1/4 c pine nuts, walnuts, or almonds
1/4 c olives, pitted and chopped
pepper, to taste
grated Parmesan or Romano cheese

1. Put arugula in the bowl of a food processor. Mince, but don’t purée. Add the rest of the ingredients except the cheese. Purée. Transfer to a bowl. Add grated cheese. Stir to combine. Taste for seasonings. Eat.