I hate to call this pesto, because it's a little misleading...but that's what Giada called it! In any case, this is a yummy and versatile condiment, but it's definitely not ever going to be mistaken for traditional basil with pesto. Since arugula is more bitter than basil, this spread is a bit more bitter than what you would expect from pesto - but it is full of flavour and we really enjoyed this snack. (And so did a 2 year old who stumbled out of bed just as we were about to eat it)

We enjoyed it on some bread from our produce pack (brushed with a little olive oil), topped with the arugula spread, some sliced grape tomato, and some fresh shaved Parmesan cheese, and baked at 375 for about 10-12 minutes.

2 C arugula
1-2 cloves garlic, minced
1/4 C (+/-) olive oil
1/2 C freshly grated Parmesan cheese
salt and pepper to taste

Combine arugula and garlic in the food processor. Scrape down sides often and process until very finely chopped. Add Parmesan cheese and pulse until mixed. Add olive oil gradually until desired consistency is achieved. Season with salt and pepper as desired.