Creamy Arugula Pesto Pasta Sauce - cooking recipe

Ingredients

1 garlic clove, 1
2 tablespoons toasted pine nuts, 30 ml
3 cups loosely-packed baby arugula, leaves 750 ml
2 cups loosely-packed fresh parsley leaves, 500 ml
1 tablespoon extra virgin olive oil, 15 ml
1/3 cup Hellmann's mayonnaise, 75 ml
2 tablespoons lemon juice, 30 ml
salt and pepper

Preparation

In the bowl of a food processor, mince the garlic. Add the pine nuts, arugula, parsley and olive oil to the bowl and puree for about 30 seconds or until well minced. Add the mayonnaise and lemon juice and puree just until combined. Season with salt and pepper. Makes 1 cup (250 mL) of sauce, enough to coat 1 lb (500 g) of pasta.