Arugula Pesto

    4 cups packed fresh arugula
    1 tablespoon minced garlic
    Salt and freshly ground pepper
    1 cup olive oil
    2 tablespoons pine nuts, toasted
    1/2 cup freshly grated Parmesan
    1 tablespoon pine nuts, for garnish

    Blanch arugula in boiling water for about 15 seconds. Immediately drain and place arugula in an ice bath. Drain well, squeezing arugula until very dry.

    Rough chop the arugula and place in a food processor along with the garlic, olive oil, pine nuts, salt, and pepper. Blend for at least 30 seconds. Add the cheese and pulse to combine. Sprinkle with pine nut garnish and serve at room temperature.