Peppery Arugula Pesto

• 4 cups Packed Arugula
• 1/2 cups Toasted Walnuts, Roughly Chopped
• 6 whole Colves Of Garlic Crushed
• 1/2 cups Grated Parmesan Cheese
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 3/4 cups Olive Oil
• 1 pound Linguini Cooked Al Dente, To Serve

1. Put all of your ingredients except your olive oil (and the pasta) in your food processor and pulse until you get a somewhat fine texture.
2. Slowly add you olive oil and blend well until you get a creamy texture.
3. DO NOT over blend otherwise you will get puree and no one wants to eat baby food (or should want to eat baby food!
4. ).
5. Serve (toss) with linguini cooked al dente!
6. You can easily make it and freeze it in small portions.
7. Simply add a thin layer of olive oil on top to prevent browning.

arugula, walnuts, garlic, parmesan cheese, salt, pepper, olive oil, al

Taken from tastykitchen.com/recipes/main-courses/peppery-arugula-pesto/ (may not work)