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1
Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil.
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2
Put the arugula in a large sieve and plunge it into the boiling water.
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3
Immediately immerse all the arugula and stir so that it blanches evenly.
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4
Blanch for about 15 seconds.
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5
Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible.
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6
Drain well.
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7
Squeeze the water out of the arugula with your hands until very dry.
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8
Roughly chop the arugula and put in a blender.
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9
Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and the vitamin C, if using.
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10
Blend for at least 30 seconds.
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11
In this way the green of the arugula will thoroughly color the oil.
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12
Add the cheese and pulse to combine.
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13
The pesto will keep several days in a tightly sealed container in the refrigerator.
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14
Pull out before dinner to get to room temperature.
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15
Before serving, add the remaining 1 tablespoon toasted pinenuts.
