4 cups of baby Arugula
1 cup of cherry tomatoes halved
1/2 cup shredded Parmesan cheese
2 tsp of lemon zest
1 lemon, the juice of
1/4 cup of olive oil
1/2 Tbsp of salt
1/4 Tbsp of pepper
Wash Arugula well and set aside with halved cherry tomatoes.
In a food processor, pulse cheese, zest, olive oil, salt, pepper, lemon juice, until smooth. Chill until ready to serve.