Favuzzi's Arugula Pesto with Lemon EVOO

Ingredients (4 servings):

• 150 g arugula
• 6 tbsp grated parmesan (or half parmesan, half pecorino)
• ½ cup pine nuts (or shelled almonds, or half of each)
• 150 ml Extra Virgin Olive Oil
• 50 ml Favuzzi Lemon Olive Oil
• 1 small garlic clove (optional)
• A pinch of salt

1. Wash and dry the arugula.
2. In a blender, combine the arugula, the moderate oil, the pine nuts, the cheese, and the garlic.
3. Mix well, until creamy, thick, and fairly smooth.
4. Add the lemon oil with a pinch of salt, then blend with a spoon until the oil and the pesto are thoroughly combined.
5. Serve with well-drained al dente pasta: add the arugula pesto directly to the pot with the drained pasta, without warming it.
6. This pesto will keep in the fridge for 4 to 5 days.
   (If you must freeze the pesto, omit the cheese; add it only after the pesto has thawed out and is ready for use.)