Arugula pesto sauce

Ingredients:

• 4 cups fresh arugula
• 1 tbsp. minced garlic
• Salt and freshly ground pepper
• 1 cup olive oil
• 2 tablespoons toasted pine nuts, plus 1 tablespoon raw nuts
• 1/8 teaspoon vitamin C (optional)
• 1/2 tbsp. freshly grated parmesan

Preparation:

1. Prepare a large bowl of ice water and bring it to a boil in a large saucepan. Place the arugula in a large sieve and lower it into the boiling water. Immediately plunge the arugula into the boiling water. Blanch for about 15 seconds.
   
   Remove, shake off excess water, then plunge the arugula into a bowl of ice water and toss again to cool as quickly as possible. Drain.
2. Squeeze the arugula thoroughly with your hands. Roughly chop the arugula and place it in a blender.
   
   Add garlic, salt and pepper to taste, olive oil, 2 tablespoons of pine nuts, and vitamin C, if using. Stir for at least 30 seconds. This will thoroughly color the green arugula into the oil.
3. Add the cheese and stir. The pesto can be stored in a tightly sealed container in the refrigerator for several days.
   
   Remove the pesto sauce from the refrigerator before dinner to bring it to room temperature. Sprinkle with the remaining 1 tablespoon of pine nuts before serving.
   Exit: 2 tbsp.