Rocket Pesto

Ingredients:

• 1/4 lb Arugula
• 1/4 C Fresh Basil
• 1/4 C Pine Nuts*
• 1 C Parmigiano Reggiano Cheese Coarse Grated
  
• 3/4 C Good Olive Oil
• Juice of 1/2 Lemon
• 1 Sun Dried Tomato

Directions:

In a blender or food processor

• Pulse Pine Nuts and Cheese to coarse crumbles
• Add Arugula, Basil and Sun Dried Tomato - pulse to blend
• Add Olive Oil and blend
• Add Lemon Juice and blend
• Store sealed in glass jar for 2 weeks.
  

NOTE:  Never cook Pesto.  Add to dish just before serving.
 

* I have also used cashews in this recipe