Arugula (Rocket) Pesto With Roasted Pecans

• 142 grams (5 oz) baby arugula leaves
• 325 milliliters (1 1/2 cup) extra virgin olive oil
• 100 grams Pecorino Romano cheese, finely diced (and not grated)
• 150 grams (1 1/2 cup) chopped pecans
• 1 zest of one lemon
• Pinch salt and pepper to taste

1. Preheat the oven at 325 F / 170 C and roast the pecans in the oven for about 10 minutes, or until you can smell their wonderful aroma. Do not overcook.
2. Pour 1/2 cup (125 ml) of oil in your food processor. Add half the arugula. Mix for a few seconds, until the leaves are roughly chopped and completely mixed with the oil. Add the other half of arugula and another 1/2 cup (125 ml) of oil. Pulse again for a few seconds.
3. In the food processor, add the diced cheese, 1 cup of toasted pecans (100 g), the garlic and the lemon zest. Add the last 1/2 cup ( 125 ml) of oil and mix again for a few seconds, until the desired consistency. Avoid mixing too much to avoid making a puree. Some texture is better. Add more oil if needed. Add salt and pepper to taste.
4. Pour the pesto into a mixing bowl, using a rubber spatula. Add the remaining 1/2 cup (125 ml) pecans.
5. Store into small glass containers, and keep in the fridge or in the freezer.rnMakes 3 cups (750 ml) pesto.

arugula, milliliters, romano cheese, pecans, lemon, salt

Taken from food52.com/recipes/26301-arugula-rocket-pesto-with-roasted-pecans (may not work)