Easy Arugula Pesto all ingredients to taste + texture
few large handfuls of arugula extra virgin olive oil finely grated parmesan cheese kosher salt lemon juice 1-2 spoonfuls of jarred basil pesto couple tbsp minced garlic
In the food processor, pulse all ingredients except for oil. Once the greens are chopped into bits, turn on processor and begin to slowly pour in olive oil (in a very slow trickle) until the pesto reaches your desired consistency.
I often put this into an ice cube tray and freeze, pop out pesto cubes and store in freezer bags. Makes a great addition to soups, pastas, etc.