Arugula, Pine Nut & Black Olive Pesto

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3 large garlic cloves

1/2 teaspoon chile flakes

1 teaspoon kosher salt

1/4 cup extra virgin olive oil

1/2 cup toasted pine nuts

6 ounces arugula (about 3 large handfuls)

1/2 cup pitted black olives, preferably nicoise or Gaeta

3 packed tablespoons grated aged pecorino

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