Garlic scape and arugula pesto

I decided to try making arugula pesto, mainly because I had both arugula and garlic scapes that I needed to use up. I like garlic scape and basil pesto better, but this was good and a great way to use arugula. It gives it a spicy bite that basil does not have.

Here are my ingredients: garlic scapes (could omit, or just add some minced garlic) arugula pine nuts Parmesan olive oil salt (optional)

Toasting the pine nuts in a dry sauté pan brings out some additional flavors, but I usually skip that step, especially when using garlic scapes, because they completely overpower the pine nuts.

Add the garlic scapes to the food processor and mostly mince. Add the pine nuts and buzz some more.

Process the arugula for a few seconds, then add the cheese, olive oil, and a little salt (optional).

Vacuum sealed and froze 2 servings of 3.0 oz. each. For single-serving dinners, I probably could have gotten away with 3 servings of 2.0 oz..

I had a pretty good idea that it would work since I found a recipe for it.