Once again, I haven't really measured anything, but here is my hapless recipe for delicious arugula pesto that you can use with pasts, on sandwiches or as a dip.
1 handful pine nuts
1-2 clove garlic
a few handful arugula
1/2 cup parmesan (adjust to taste)
1/2 cup mild/light olive oil (adjust to consistency)
salt + pepper
If you want to use less oil, add warm water to replace some of the oil (but not all of it).
Toast the pine nuts in the oven or in a pan. Be careful not to let them burn! Let them cool down.
Roughly chop the garlic in the food processor.
Add the other ingredients to the food processor, except for the oliveoil, just add a bit for now to give the pesto some moisture.
Drizzle the olive oil into the food processor as it mixes the pesto and check the consistency. Add more olive oil as needed.
Salt and pepper to taste.
On the first day, I used the pesto with some mushroom-filled ravioli. On the second day, I used in in veggie wraps. The wrap pictured contains arugula pesto, leftover rice, leafy greens, red pepper, cherry tomatoes, brown mushrooms and cheese.