Arugula Pesto

Author: From This Is A Cookbook: Recipes for Real Life by Max Sussman and Eli Sussman

---

Ingredients

• ½ cup (2 oz/60 g) walnut pieces (I like them lightly toasted)

• 1 garlic clove, minced

• 2 cups (2 oz/60 g) packed TSFF arugula leaves

• ½ cup (2 oz/60 g) freshly grated Parmesan cheese

• Kosher salt

• 1 cup (8 fl oz/250 ml) extra-virgin olive oil

Instructions

1. In a food processor, combine the walnuts, garlic, arugula, Parmesan, and 1 tsp. salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.