Pesto with Arugula

• 1 1/2 cups arugula (roquette) baby leaves
• 1 1/2 cups basil fresh leaves
• 23 cup pine nuts
• 8 cloves garlic
• 6 ounces black olives drained
• 3/4 cup olive oil, extra-virgin
• 1/2 each limes juiced
• 1 teaspoon red wine vinegar
• 18 teaspoon cumin ground
• 1 pinch cayenne pepper ground
• 1 x salt and black pepper to taste

1. Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste.
2. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper.
3. Process until well blended and smooth.

arugula, basil, nuts, garlic, black olives, olive oil, red wine vinegar, cumin ground, cayenne pepper, salt

Taken from recipeland.com/recipe/v/pesto-arugula-48859 (may not work)