- 1/2 cup pine nuts
- 5 ounces arugula
- 2 cloves garlic, coarsely chopped
- 1/2 teaspoon kosher salt
- 3/4 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
Toast the pine nuts, stirring occasionally, in a skillet set on medium heat until they turn golden brown, about 4 minutes. Combine the arugula, pine nuts, 2 cloves garlic, 1/2 teaspoon salt, and lemon juice in the jar of a blender or the work bowl of a food processor fitted with the metal blade, then slowly add in the olive oil through the feed tube and process. Transfer the pesto to a bowl and stir in the Parmesan.