Arugula Puree

Directions

1. 1
   Prepare an ice-water bath; set aside.
2. 2
   Bring a medium saucepan of water to a boil, and add 2 1/2 teaspoons salt and the arugula.
3. 3
   As soon as the water returns to a boil, remove from heat.
4. 4
   Using a slotted spoon, transfer the arugula to the ice bath to stop the cooking.
5. 5
   Working in batches, remove the arugula from the ice bath and place on paper towels to drain, squeezing out as much excess water as possible.
6. 6
   Transfer the arugula to the jar of a blender.
7. 7
   Add the oil, remaining 1/4 teaspoon salt, and the pepper; puree until smooth and thickened with a small amount of unincorporated oil on the surface.
8. 8
   Before using, stir gently to combine.