A great and healthy quick pasta sauce: tasty, creamy and much cheaper than traditional pesto

Ingredients

Directions

1. Put the arugula in the cup of a mixer also add the almonds, parmesan and pecorino cheese; add the peeled whole garlic clove and salt.
2. Add a small part of the olive oil at this point. Start blending everything at a low speed and, gradually, add the remaining olive oil flush, until you get a well-blended and fluid cream.
3. If you do not use the arugula pesto immediately, you can store it in the refrigerator for a few days by placing it in a container with the cap, covered with a drizzle of olive oil.
4. When seasoning the pasta, soften it by mixing it with a few tablespoons of cooking water.