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Dried Tomato & Arugula Pesto




Source of Recipe


Internet


List of Ingredients




1 1/2 cups fresh, packed arugula
1/3 cup bottled, dried tomatoes packed in oil
1/4 cup olive oil, preferably extra virgin
3 T freshly grated parmesan cheese
2 T pine nuts, toasted and cooled
1 cloves garlic, mashed with 1/2 t salt
pinch sugar

In a food processor combine above ingredients with salt and pepper to taste until smooth.

Pesto keeps covered and refrigerated 1 week. Pour thin layer of oil over top of pesto to keep fresh looking.



Recipe