Ruccola pesto / Pesto z ruccoli

I made it when stuck with too much ruccola and craving for something to garnish a very uncomplicated dinner.



You will need:
as much ruccola as you want
1 clove of garlic, chopped
2 spoons of olive oil (I use Italian and extra vergine even though it is not that uncomplicated - read more here)
½ teaspoon of black truffle oil (this you can skip as it only enhances the sharpness of ruccola)
a pinch of salt

Blend well with a hand blender. Eat up on the same day!