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Arugula Pesto

Serves 2-3 cups

Originally aired

INGREDIENTS
  • Salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil (EVOO)
  • 1 cup grated Parmigiano Reggiano
  • 1/2 cup walnut pieces or 2/3 cup walnut halves, toasted
  • 1 10-ounce bag arugula
PREPARATION

Fill food processor with arugula, walnuts, Parmigiano, EVOO, salt and pepper. Grind into a thick paste. If you make more than you need, you can always serve the extra later in the week over your favorite pasta or freeze it.

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