Bring a medium-size pot of water to a boil and add a pinch of salt.

Blanch the arugula for about 30 seconds or until bright green. Transfer to an ice bath and stir well.

Once the arugula is cold, remove it from the ice bath, squeezing as much water out as possible.

Rough chop the arugula and place it in a blender with the garlic, olive oil, lemon juice and pine nuts.

Puree until well combined and bright green. Add the parmesan and blend until just combined. Season with salt and pepper to taste.

Serve right away or keep refrigerated for up to 3 days.