I like to make a batch of arugula pesto, put it in a squeeze bottle, and use it throughout the week in my favorited dishes.
- 1/2 Cup walnuts
- 6 cloves garlic
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup olive oil
- 2 1/2 cups arugula
- 1/2 cup Romano cheese
Toast nuts in a pan over medium high heat until lightly brown, or heat in a microwave for about 2 minutes.
In a food processor fitted with the steel blade, place walnuts, garlic, salt, pepper, and arugula. Slowly feed olive il through feed tube of the processor and process until pureed.