Arugula Pesto

 A more affordable and spicier option to the classic basil pesto, this pesto is as good as any for mixing with spaghetti or putting on toasted bites of bread. The difference in this recipe is that it contains less oil, making it lower in calories.

• 5 cups arugula, stems trimmed off
• 3/4 tsp salt
• 1/2 cup or 2 oz freshly grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 cup toasted pine nuts
• 1 clove minced garlic
• 1 tbsp lemon juice
• 1/3 cup water
• 2 tbsp evoo

1. Combine the arugula, salt, parmesan cheese, pepper, pine nuts, garlic, and lemon juice in a processor.
2. Process until finely minced.
3. Keeping the processor on, add in the water and the oil and process until well blended.

You will want to keep this refrigerated because, while it won't spoil immediately, it can still spoil.