This easy-to-make pesto uses arugula as a main base instead of basil, making it less expensive and easier to source. Arugula adds a nice peppery flavor while the lemon and olive oil mellow the harshness of the other ingredients. 

Makes approximately half a cup of pesto.

Directions

1. Toast pine nuts until golden brown in a small pan over medium heat or in a toaster oven.

2. In a food processor, add all ingredients and process until well combined. The mixture should be a more liquidy consistency, not pasty or chunky. If it’s too thick, add more olive oil until it has reached the desired consistency.