Arugula Pesto

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From In My Kitchen Garden. My sister-in-law ordered the arugula pesto with pasta at the Stinking Rose and I have to say it was quite good. I'm sure they put more garlic in their pesto but what would a dish from the Stinking Rose be without a ton of garlic?

Please note that this is not going to taste like basil pesto because it won't. It'll look like it but that first taste has nothing basil-y about it. I tell you this because it's easy to be caught off guard by it's non-basil-iness.

1/3 cup of your favorite olive oil
1 ounce garlic (about 6 cloves), peeled and sliced
6 ounces arugula, preferably very young leaves
3 ounces freshly grated pecorino romano or other hard cheese (about 1 cup)
1 cup canned garbanzo beans, drained and rinsed (about 5-1/2 ounces)

You can fry the garlic first if you prefer a mellower garlic flavor. Now, put everything except the oil in a food processor or blender and whizz about until smooth. Pour in the oil and season with salt to taste. I also added red pepper flakes.

I served this with fresh fettucini, sundried tomatoes, roasted red peppers and a sprinkling of toasted pine nuts. Next time I'll throw in a bit of minced shallot. It was yummy and fresh tasting. It would also be good on pizza.

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