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Arugula pesto


2 cups arugula leaves, packed

1/2 cup pine nuts

1/2 cup grated Romano cheese

6 cloves roasted garlic

1 clove fresh garlic

1 tsp salt

1/2 tsp. chili flakes

1/2 tsp. cracked pepper

1/2 cup olive oil


Pulse all ingredients, except oil, to form a coarse paste.  Add oil and pulse to blend.  Keep refrigerated or freeze.