Arugula Pesto

by Rachael Ray Show Staff 4:00 PM, February 17, 2008

Aired February 17, 2008

Serves 2-3 cups
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.