• 2 1/2 cups arugula leaves
• 1/2 cup parmesan cheese
• 1/2 cup toasted pine nuts
• 2 cloves garlic
• 3 T. lemon juice
• 1/2 cup extra olive oil
• pinch of crushed red pepper flakes
• pinch of sea salt

Rinse and dry arugula leaves, and peel garlic cloves. Add both to your food processor along with parmesan cheese, pine nuts, lemon juice, salt and red pepper flakes. Pulse several times until leaves break down.

Continue to pulse processor while slowly drizzling in your extra virgin olive oil. Occasionally, scrape down sides to further incorporate. Perfect time to taste and adjust any seasonings you see fit.

Transfer to a wide mouth mason jar for storage. If refrigerated, consume within a month, or freeze for up to 3 months. Enjoy!