Arugula Pesto

A more mild version of the traditional basil pesto. 

4 c. (packed) arugula leaves
1/4c. nuts — pine nuts are probably best
1/4 c. grated hard Italian cheese
1/4 c. olive oil 

Combine the arugula leaves, nuts and cheese in a food processor and blend until smooth. With the blender still going, slowly add the olive oil until the desired consistency is reached. Season with salt and pepper to taste. 

Can be served immediately over pasta, on toasted baguette, on pizza or as a garnish for another dish. Freezes well. Thaw slowly in the refrigerator the day before desired use.