In a food processor fitted with the metal blade, combine all of the ingredients and process for 1 to 2 minutes, stopping once or twice to scrape down the sides of the bowl, until the pesto is smooth. Toss with your favorite pasta or salad.
¾ cup California walnuts, toasted
1 bunch arugula, washed, with stems removed (2 ounces of clean stemmed leaves)
½ cup extra-virgin olive oil
1 tablespoon (about 3 cloves) chopped garlic
1 tablespoon grated Parmigiano-Reggiano cheese
1 tablespoon lemon juice
½ teaspoon salt
Recipe and photo courtesy of the California Walnut Board [1].
Links
[1] http://www.walnuts.org/cooking-with-walnuts/recipes/arugula-walnut-pesto/