Arugula Pesto


1 clove  garlic, peeled 5 cups  baby arugula 1/2 cup  finely shredded Asiago cheese 1/4 cup  toasted pine nuts (see Tip) 1/4 cup  extra-virgin olive oil 1/4 teaspoon  salt Tip: Kitchen Tip: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.


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