Arugula Pesto Con Noci

Arugula Pesto Con Noci

Ingredients:
Arugula
Fresh parsley
Walnuts
Parmesan cheese
Olive oil
Lemon juice
Salt
Black pepper

Directions:
1. To measure, push the roughly chopped arugula into your measuring cup, not too hard, but don't measure loosely. Put this in your processor.
2. Add the rest of the ingredients, and whizz.
3. I prefer a pesto which is not too smooth, but slightly "granular" still.
4. NOTES: If you're using ready-washed arugula and parsley which are dry, you might want to add a tiny bit more oil. Mine usually has water on the leaves, which adds to the liquid available.
5. You can toast the walnuts lightly.
6. I prefer walnuts because they contain more oil than other nuts.
7. The arugula should definitely be young, the moment they start going to seed the leaves become very bitter. The pesto should stand, covered, in the fridge for a few hours or more, as the flavours then meld better. Delicious forked into hot al dente spaghetti, with extra, fresh parmesan shavings on top.
8. Can be dropped into a mixed greens salad by teaspoonsful.
9. I eat this on hot toast as well.
10. (Ah well, takes all kinds to make a world --!
11. ).