Jenn invented this, inspired by flat bread at Lento in Rochester.
1 small garlic clove or 1/2 large
1/4 cup toasted pine nuts (about 35g)
3 cups arugula
1/3 cup grated Parmigiano-Reggiano
juice from 1/2 lemon, about 1 1/2 Tbsp
1/4 - 3/8 cup olive oil
basil, about one handful
1/4 tsp salt
Chop garlic in food processor. Add all other ingredients except oil. Drizzle oil in while blending. Mix in food processor.
Avoid heating if possible for freshest taste.
Yum! Makes enough for three servings of pasta. Research required to know how many flatbreads.
We’ve tripled this using two 5-ounce containers (10 oz. total) of arugula and it was tasty. Used 3/4 cups oil and roughly tripled everything else.
Freezes ok but should be defrosted in the fridge ideally to avoid heating.