- a good handful arugula leaves
- 2 tbsp pecorino cheese
- 2-3 tbsp of olive oil
- a handful pecans or walnuts
- 1 garlic clove
- Rinse the arugula leaves, shake off the water and lay them out on a kitchen towel.
- Chop the garlic clove into small pieces.
- Combine all the ingredients in a food processor and mix until you have a creamy dip.
- Add more olive oil if needed.
Arugula pesto with pecans