Pesto with Arugula and Goat Cheese

A bean recipe for every taste:

Place pine nuts, arugula, garlic and goat cheese in food processor form and blend mixture into a coarse paste, repeatedly sweeping the amount down the wall.

With the machine running, add the oil in a leisurely stream until the mixture has become puree-like, then season.

Can be stored in a jar in the refrigerator for 1 week.

A delicious and unusual sauce for roast potatoes, grilled fillet steak or lamb. You can also stir this pesto into warm white beans such as cannellini or offer it with vegetables from the charcoal grill.

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