Ingredients (4-6 servings)
2 cups packed arugula leaves, stems removed
½ cup shelled walnuts
½ cup fresh Parmesan cheese
6 Tbsp vomFASS San Gimignano Extra Virgin Olive Oil
2 Tbsp vomFASS Lemon Extra Virgin Olive Oil
1 Tbs lemon juice, freshly squeezed
6 cloves garlic, unpeeled
½ clove garlic, peeled and minced
½ tsp salt
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, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
Combine the arugula, salt, lemon juice, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling first the Lemon Extra Virgin Olive Oil and then San Gimignano Extra Virgin Olive Oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
Adjust to taste. 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.