Sage And Arugula Pesto

• 1 cup extra-virgin olive oil
• 4 garlic cloves, 3 whole and 1 minced
• 1/2 cup walnuts, shelled
• 4 cups arugula leaves, loosely packed
• 1/2 cup sage leaves
• 1/2 cup Parmigiano-Reggiano, grated

1. Heat about 1 tablespoon of the oil in a small skillet over medium heat.
2. Add the whole garlic cloves and saute until they are golden brown, about 5 minutes; do not let the garlic burn or it will become bitter.
3. Pour the garlic and oil from the pan and set them aside.
4. Toast the walnuts in the skillet over medium heat until golden, 1 to 2 minutes.
5. Remove the walnuts from the heat.
6. Put the arugula, sage, walnuts, and both the sauteed and minced garlic in a blender or a food processor; pulse to mince the ingredients.
7. With the machine running, or while pulsing the food processor, slowly pour in the remaining oil and blend just until the ingredients are well incorporated.
8. Scrape the mixture into a bowl and stir in the cheese.
9. Season with salt and pepper to taste.

extravirgin olive oil, garlic, walnuts, arugula, sage

Taken from www.foodrepublic.com/recipes/sage-and-arugula-pesto-recipe/ (may not work)