Arugula Pesto

Contributed by Daniel Boulud in Food and Wine Magazine

1 bunch arugula, stems removed
1 basil sprig, leaves only
1/2 tablespoon toasted pine nuts
1 garlic clove, peeled and crushed
1/3 cup extra-virgin olive oil

Bring a pot of salted water to a boil. Add the arugula and basil to the boiling water and cook for 2 minutes. Drain the arugula and basil, and refresh under cold water, and then press out as much liquid as possible. Transfer to a food processor with the remaining ingredients and pulse until smooth. Transfer to a bowl, cover and press a piece of plastic wrap against the surface.

Make Ahead: The pesto can be made up to a day ahead and kept tightly covered in the refrigerator. Stir the pesto and bring it to room temperature before using.

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