2 cups packed Florida Fresh Herbs Arugula
1 clove garlic
⅓ cup pine nuts
⅔ cup extra-virgin olive oil, divided
Salt and pepper to taste
½ cup freshly grated parmesan cheese
Optional: 1 tsp. lemon zest, 1 Tbsp. fresh lemon juice
Combine arugula, garlic, and pine nuts (optional: lemon zest and juice) in a food processor and pulse until coarsely chopped. Add 1/2 cup of the olive oil and process until and smooth. Season with salt and pepper. If using immediately, add the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the parmesan cheese. If storing, transfer to an air-tight container, pour remaining oil over top, and refrigerate.