salt to taste (I add at least ½ teaspoon Kosher salt)
⅓ cup Parmesan, Romano or a combination of both
⅓ cup good quality extra virgin olive oil
Instructions
Toast the walnuts...place in a 350 degree F oven for 5-10 minutes or throw into a frying pan and toast stirring occasionally for 5 minutes. Spread out on a plate and allow to cool.
In a food processor, combine the arugula, walnuts, garlic, cheese, lemon juice, zest and a small amount of salt. Pulse until finely chopped.
With the processor on, slowly drizzle the olive oil into the mixture and process until blended. Taste and add more salt if needed. Scrape down the bowl and blend one more time.
Pesto can be refrigerated for up to 2 weeks and frozen for up to 6 months. It is best to add a thin layer of olive oil to the to of the container before storing.
Serve with darn near anything...check out the list above!
Recipe by Cookin' It Real at https://www.cookinitreal.com/2017/03/30/arugula-pesto/