Arugula Pesto



3/4 cup chopped walnuts
1 pound rinsed arugula leaves (about 10 lightly packed cups)
1/2 cup grated pecorino romano or parmesan cheese
1/4 cup lemon juice
1/2 cup extra-virgin olive oil
1 1/2 teaspoons chopped garlic
1/4 teaspoon salt

1. Spread chopped walnuts on a baking pan; bake in a 350 degree oven until golden under skins, 6 to 8 minutes. Let cool slightly.
2. In a food processor or blender, working in batches if necessary, combine arugula leaves, toasted walnuts, grated cheese, lemon juice, 1/4 cup olive oil, garlic and salt. Pulse motor a few times until mixture begins to come together.
3. With motor running, slowly pour 1/4 cup olive oil through feed tube and whirl until mixture is smooth. Add more salt and pepper to taste.

Yield: 2 1/2 cups