4 cups (packed) arugula leaves
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmesan cheese
1/4 cup olive oil
Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead.
From www.epicurious.com
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