Arugula Pesto

4 cups packed fresh arugula
1 tablespoon minced garlic
Salt and freshly ground pepper
1 cup pure olive oil
2 tablespoons pine nuts, toasted, plus 1 tablespoon
1/2 cup freshly grated Parmesan

   Prepare an ice bath in a large bowl, and bring a large pot of water to a boil.  Put
the arugula in a large sieve and plunge it into the boiling water.  Immediately
immerse all the arugula and stir so that it blanches evenly.  Blanch for about 15
seconds.  Remove, shake off the excess water, then plunge into ice bath and stir
again so it cools as fast as possible.  Drain well.

   Squeeze the water out of the arugula with your hands until very dry.  Roughly
chop the arugula and put in a blender.  Add the garlic, salt and pepper to taste,
olive oil, 2 tablespoons of pine nuts.  Blend for at least 30 seconds.  In the way the
green of the arugula will thoroughly color the oil.  Add the cheese and pulse to
combine.  The pesto will keep several days in a tightly sealed container in the
refrigerator.  

   Pull out before dinner to get room temperature.  Before serving, add the
remaining 1 tablespoon toasted pine nuts.