For the arugula pesto, toast pine nuts in a pan without fat.
Wash the arugula, shake out well and chop coarsely. Now put the arugula, pine nuts, garlic clove and Parmesan cheese in a narrow container and puree finely with a hand blender, gradually adding the oil to create a creamy mixture. Season to taste with salt and pepper.
Serve the arugula pesto with pasta or fill it into a well-sealed jar and possibly pour olive oil over it to make the pesto last longer.
Preparation Tip:
The arugula pesto not only tastes wonderful with pasta, but can also be used well with a little vinegar as a dressing for summer salads.
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