Arugula pesto (pasta with...)

DIFFICULTY: Easy
TIME PREPARATION: 10 minutes
TIME COOK:
EQUIPMENT: Hand mixer, tall glass (suitable for blending), knife
CATEGORY: SAUCE for PASTA, VEGETARIAN

INGREDIENTS x 4 person
200 gr / / 0,45 pounds of fresh arugula
2 tablespoons pine nuts (you can use more or less. It depends on your taste)
4 nuts clean (you can use more or less. It depends on your taste)
A clove of fresh garlic clean ((you can use more or less. It depends on your taste)
Extra Virgin Olive Oil (to taste) (www.gigliobiancousa.com)
4 / 5 tablespoons of grated Parmesan or Pecorino cheese (optional)
Salt and pepper
DIRECTIONS
Place all ingredients in the glass and slowly add the oil, whisking. When the sauce is reduced to thick sauce will be perfect.
You can add the cheese a second time (is it better to keep in the refrigerator).
If you put the glass and the blade or the bottom of the blender in the freezer pesto is better. (This is because the rocket or basil will not have time to warm up, preserving their freshness.) If you do not have time patience!
SUGGESTION MENÙ VINE