Arugula Pesto

1/2 cup pine nuts

1 garlic clove, minced

2 cups (2 ounces/60 grams) packed arugula leaves

1/2 cup (2 ounces/60 grams) freshly grated Parmesan cheese

1 teaspoon kosher salt

1/4 to 1/2 cup extra-virgin olive oil

In a food processor, combine the pine nuts, garlic, arugula, Parmesan, and salt, and pulse to blend.  With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed.  Taste and adjust the seasonings.

From This Is a Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman, via Epicurious, with minor changes