This simple, versatile recipe is perfect with pasta or with cheese and crackers as pictured below. It's also a great way to preserve the arugula, which grows best in our short-lived springs and falls.
1 Bunch of Arugula
2 cloves garlic
Juice of half a lemon
1/2 c Olive oil
1/4 c Parmesan Cheese (optional)
Salt and pepper to taste
Rough chop the arugula and place it in the food processor with the cloves of garlic, lemon juice, parmesan (if you're using it) and as much salt and pepper as you like to eat. I like two or three hefty pinches of salt and about five turns of the lil plastic pepper grinder. Drizzle in a little olive oil now just so that everything is moist enough to blend together easily.
Attach the lid and turn the food processor on. If you have the piece with the little pin hole at the bottom, add the olive oil there and let it drip in slowly over several minutes. If your food processor doesn't have this piece, gradually pour the olive oil through the opening in the lid over the course of a few minutes.
Continue to let it emulsify, pausing if needed to scrape the sides with a rubber spatula.
When the texture is nice and creamy, turn the food processor off, transfer into a jar and store in the fridge for up to 3 weeks.