Arugula Pesto Con Noci

• 3 cups arugula, young, rinsed clean, and chopped up roughly
• 4 tablespoons parsley, finely chopped
• 3 ounces walnuts
• 2 ounces parmesan cheese, coarsely grated OR
• 2 ounces pecorino cheese, coarsely chopped
• 6 tablespoons olive oil, preferably extra-virgin
• 1 tablespoon lemon juice
• 12 teaspoon salt (pref. flaky sea salt)
• 12 teaspoon black pepper, coarsely ground

1. To measure, push the roughly chopped arugula into your measuring cup -- not too hard, but don't measure loosely.
2. Put this in your processor.
3. Add the rest of the ingredients, and whizz.
4. I prefer a pesto which is not too smooth, but slightly "granular" still.
5. NOTES: If you're using ready-washed arugula and parsley which are dry, you might want to add a tiny bit more oil.
6. Mine usually has water on the leaves, which adds to the liquid available.
7. You can toast the walnuts lightly.
8. I prefer walnuts because they contain more oil than other nuts.
9. The arugula should definitely be young -- the moment they start going to seed the leaves become very bitter.
10. The pesto should stand, covered, in the fridge for a few hours or more, as the flavours then meld better.
11. Delicious forked into hot al dente spaghetti, with extra, fresh parmesan shavings on top.
12. Can be dropped into a mixed greens salad by teaspoonsful.
13. I eat this on hot toast as well.
14. (Ah well, takes all kinds to make a world -- !
15. ).

arugula, parsley, walnuts, parmesan cheese, pecorino cheese, olive oil, lemon juice, salt, black pepper

Taken from www.food.com/recipe/arugula-pesto-con-noci-136899 (may not work)