Pesto? Oregon Style (Arugula and Hazelnut, Natch)
spinach (optional, or use extra cup of arugula)
good olive oil
Over medium heat, toast the hazelnuts until fragrant. Remove from the heat and cool.
Add the arugula and spinach (if using) to a food processor. Pulse for 5 seconds.
Add the garlic, hazelnuts, salt, and pepper.
Gradually drizzle in the olive oil while the food processor is running. Process until smooth.
Taste to adjust seasoning and consistency. If it’s too thick, add more oil.