Lemony Arugula Pesto
- 4 ounces lemony arugula
- 8 ounces VILLA FRIZZONI® oil olive extra virgin in tin
- 4 ounces cheese Parmesan grated imported tub, refrigerated
- 1/2 ounce garlic chopped in oil, refrigerated
- In a blender, combine all ingredients and blend until smooth.
- Season with salt and pepper.
- OPTIONAL: Add 2 tablespoons of pine nuts.