Arugula-Pistachio Pesto

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• 3 Tablespoons extra virgin olive oil
• ¼ teaspoon salt
• 1/8 teaspoon pepper (how can you ever just use 1/8 tsp. pepper – put more in)
• 1 ½ cups packed arugula leaves (about 1 ½ ounces)
• 3 Tablespoons fresh grated Parmesan cheese
• 1 ½ Tablespoons pistachios
• 2 teaspoons water
• 1 ½ teaspoon fresh lemon juice
• 1 clove garlic (I use more but fabulous taste so don’t overpower)

Combine all in a food processer and process until smooth.

• This is fabulous over oven roasted potatoes, good with scrambled eggs, many uses

(Cooking Light, May 2012, pg. 82)