From Saveur Magazine’s August/September issue. Try a dollop on some ripe red tomatoes or on a steak.
-Wash and spin dry 1 bunch of arugula.
-In a food processor add the following:
1 cup extra virgin olive oil
½ cup finely grated Parmesan
½ cup finely grated pecorino
1/3 cup pine nuts
1 TBS lemon zest
1 clove chopped garlic
-Process until finely chopped and season to taste with sea salt and freshly ground black pepper.