Contributed by (Adapted from http://simplyrecipes.com)

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Ingredients

2 C packed Arugula leaves, stems removed
1/2 C shelled 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
1/2 tsp Salt

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, salt, 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.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste. Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza. Makes 1 heaping cup.

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