Arugula And Walnut Pesto

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The strong, meaty flavor of the walnuts balances out the astringency of the arugula, a good blend of flavors.

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Steps

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Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places , about 10 minutes.

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Remove the garlic from the pan , cool , and remove the skins.

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Toast the nuts in a pan over medium heat until lightly brown , or heat in a microwave on high heat for a minute or two until you get that roasted flavor.

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In our microwave it takes 2 minutes.

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Combine the arugula , walnuts , roasted and raw garlic into a food processor.

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Pulse while drizzling the olive oil into the processor.

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Remove the mixture from the processor and put it into a bowl.

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Stir in the parmesan cheese.

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Because the pesto is so dependent on the individual ingredients , and the strength of the ingredients depends on the season or variety , test it and add more of the ingredients to taste.

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Mix with freshly prepared pasta of your choice.

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You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

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Makes enough pesto sauce f.

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Ingredients

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arugula leaves, walnuts, fresh parmesan cheese, extra virgin olive oil, garlic cloves, garlic clove