60 - 70 g arugula leaves
1 - 2 garlic cloves
75 ml grated Parmesan or Pecorino cheese
100 ml olive or turnip rape oil
(2½ tbsp pine kernels or chopped almonds, hazelnuts or walnuts)
(salt)

Wash the arugula leaves in a plenty of cold water and pat dry. Parboil the peeled garlic clove(s) in boiling water for a couple of minutes. Lightly toast the pine kernels, almonds or other nuts in hot oven or in a dry skillet, not letting them brown. The nuts can be omitted.

Puree the arugula leaves and garlic using a blender, a mixer or a hand/immersion blender. Add the grated cheese and oil (and nuts) and mix until the sauce is shiny and fluffy. Season with salt, if necessary. Cover the sauce and let it stand in refrigerator for 1 hour before serving.

Use arugula pesto to season tomato-based pasta sauces, vegetable soups etc, or use it as a dip for fresh, raw vegetables.

Recipe source: Tuula Laurila-Coladonato, Helsingin Sanomat/Ruokatorstai, 1996.