Ingredients
4cupsfresh arugula,packed, thick stems removed if not using baby arugula
1cupwalnut halves
1cupparmesan cheese,freshly grated
1cupextra-virgin olive oil
12garlic cloves,unpeeled
2garlic cloves,peeled, minced
1tspsalt
freshly ground black pepper,to taste
1lemon,squeezed
Preparation
Over medium high heat, lightly brown the unpeeled garlic cloves for 10 minutes. Peel off the skins once they have cooled down.
Over medium high heat, toast the walnuts for 3 to 5 minutes until fragrant.
In a food processor, combine the arugula, salt, walnuts, and all the garlic.
Pulse while drizzling in the olive oil.
Remove the mixture from the processor, then put it into a bowl.
Stir in the Parmesan cheese, freshly ground pepper, and a big squeeze of lemon, to taste.
Serve over pasta, and enjoy!
