Arugula pesto is a fun and slightly spicy alternative to basil pesto. Another great way to enjoy this delightful green.
|2 bn||arugula (leaves only (about 6 cups))|
|1 1⁄2 c||walnuts|
|3⁄4 c||parmesan (freshly grated, or sardo)|
|1 clv||garlic (large)|
|1⁄3 c||olive oil|
Combine the all of the ingredients except for the olive oil in a food processor. Pulse until the walnuts are finely chopped. With the motor running, add the oil and blend until desired consistency is reached. The pesto keeps, chilled and covered, for 2 weeks.