Contributed by (Recipe adapted from “Simple Recipes” at www.elise.com)

Ingredients

2 C of packed Arugula leaves
1/2 C of Walnuts
1/2 C fresh Parmesan cheese
1/2 C Extra virgin olive oil
6 Garlic cloves, unpeeled
1/2 Garlic clove peeled and minced

Instructions

Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins. Toast the nuts in a pan over medium heat until lightly brown.

Combine the arugula, walnuts, roasted, and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese. Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta. Serves 4.

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