**If you like a stronger taste of arugula then add only 1/2 cup + 1 - 1 1/2 tablespoons of parmesan.
In a food processor or blender add the arugula, parmesan and pecorino cheese, salt, chopped garlic, pine nuts and 1/4 cup olive oil to start. Blend ingredients on medium speed until it starts to combine, then add another 1/4 cup of olive oil and blend again for approximately 30 seconds, then add a tablespoon or 2 of the remaining olive oil until you reach your desired thickness. Mix with cooked pasta, sprinkle with grated Parmesan Cheese. Enjoy.
**Leftover Pesto can be refrigerated for up to 3 days or frozen.