-Add 2 garlic cloves to the bowl of a food processor and chop.
-Add ¾ cup finely grated Asiago cheese and 1/3 cup unsalted pistachios.
-Process until nuts are finely chopped.
-Leaving the rubber band on, chop 1 bunch of arugula into thirds. Wash and spin dry.
-Add the arugula to the food processor, along with the following:
2 tsp finely grated lemon peel
1 TBS fresh lemon juice.
-Blend to a course paste and then add:
¼ cup olive oil
Sea salt and pepper to taste
-Stir very briefly.
-Cover and chill for up to 3 days.