- 1 bunch arugula, approximately 3-4 cups (1 l), washed and stemmed
- 4-6 cloves garlic, crushed
- 1 cup (250 ml) olive oil
- 1/2 cup (125 ml) parmesan cheese
- In the bowl of a food processor, combine all ingredients except the oil and Parmesan cheese.
- Process until smooth.
- With the motor running, pour in the olive oil, and the finally add the cheese. Scoop into clean jars.
- Refrigerate up to two weeks, or freeze.