- 2 bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 6 packed cups)
- 1 1/2 cups walnuts
- 3/4 cup freshly grated Parmesan or Sardo
- 1/2 teaspoon salt
- l large clove garlic
- 1/3 cup olive oil
In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine. With the motor running add the oil in a stream and blend the pesto with hot cooked pasta, potatoes, or vegetables.
The pesto keeps, chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2 cups.
from Gourmet, July 1993 via Epicurious