Rucola Pesto with Black GarlicMadis Mark
Roast the pine nuts in a hot, dry pan (without oil) until golden brown (medium heat is best). Leave to cool. Put the arugula, grated parmesan and olive oil in a food processor (or blender) and crush until smooth (but with a coarse grind). Add salt, pepper, lime juice and black garlic cloves. Crush into pesto.
You can use the pesto to make Bruschettas, use ciabatta, cherry tomatoes, soft feta, and for example, roasted pine nuts. You will get a particularly pleasant result if you roast the slices of ciabatta lightly in a hot pan with a little oil.