Serves 2-3 cups
Originally aired February 18, 2008
- 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
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.