|bunch arugula, stems removed (about 4 ounces)
|2 3/4 tsp
|coarse or Kosher salt, divided
|extra virgin olive oil
|freshly ground pepper, to taste
Fill a large bowl with ice and add water, set aside. Fill a medium sized saucepan with water and 2 1/2 teaspoons of salt, and bring it to a boil. Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.
Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain. Roll up the towels and squeeze as much moisture as possible from the arugula.
Place the arugula in a blender or food processor and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. There will be a small amount of oil on the surface.
Before serving, stir the pesto to incorporate the oil accumulated at the top. Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it. This will keep for at least 5 days, refrigerated.