Finely whisk the arugula with the garlic, parsley leaves, pine nuts and olive oil. Add a little sugar, sea salt, pepper and cayenne pepper.
Tip: You can use this base to refine pasta dough, cream cheese, with cooked pasta and to flavor fillings. If you fill it into a preserving jar and add a little oil on top, the pesto will keep for several weeks in the refrigerator.
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Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!
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