Arugula Pesto: Pesto Di Rucola

Ingredients

• 2 fillet anchovy 
• 0.5 pound baby arugula 
• 8 servings bread for serving
• 0.3 cup capers 
• 5 cloves garlic 
• 1  juice of lemon juiced
• 0.5 cup olive oil extra-virgin
• 0.5 cup parmigiano-reggiano grated
• 1 pinch pepper 
• 1 pinch salt 

Equipment

• food processor
• bowl

Directions

1. Put the garlic, anchovies, and capers in the work bowl of a food processor and pulse until finely chopped.
2. Add the arugula, cheese, lemon juice, and olive oil, and pulse until the mixture is completely combined and is the consistency of a classic pesto.
3. Add salt and pepper, to taste. To serve, spread on bread or crackers, or toss with pasta.
4. Transfer any remaining pesto to a freezer-safe airtight container and freeze for up to 1 month.