1. Wash and dry the arugula. Peel and roughly chop the garlic. Add arugula, garlic, pine nuts, Parmesan, and the oil to a blender and mix until nicely puréed. It’s ok to have some larger pieces in the pesto, it does not have to be super smooth. Season to taste with some salt and pepper. You can add a dash of lemon juice for some brightness as well if you like.

2. Serve the pesto together with your favorite cooked pasta and some additional grated Parmesan. Add leftover pesto to a mason jar, cover with some olive oil, and close with a lid. Store in the fridge. The arugula pesto should stay fresh for at least 1 week.