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  • Author: Deborah Mele


  • 3 Packed Cups Fresh Arugula Leaves
  • 2 Garlic Cloves (Peeled)
  • 8 Ounces Pecorino Romano Cheese (Cut Into Chunks)
  • 1 Teaspoon Lemon Juice
  • 1/3 to 1/2 Cup Extra Virgin Olive Oil
  • Salt & Pepper To Taste
  • Dash Of Red Pepper Flakes (Optional)
  • 1/2 Cup Lightly Toasted Unsalted (Peeled Pistachio Nuts)


  1. Place the arugula, garlic, cheese, lemon juice, salt, pepper, and pepper flakes into your food processor or blender and pulse until finely chopped.
  2. Begin to add the olive oil, pulsing to blend well.
  3. Taste, and adjust seasonings as needed.
  4. Add the pistachio nuts and pulse until finely chopped but not blended.
  5. Store in an airtight container in your refrigerator until needed.
  • Category: The Basics
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