Arugula pesto with walnuts

5 oz of Fresh Attitude Arugula

¼ c. of toasted walnuts

2 garlic cloves

½ c. of parmesan cheese

Salt and pepper to taste

75 ml or more of olive oil (enough for a paste consistency)

1. Place the nuts, garlic and parmesan cheese in a blender. Add the arugula and then the olive oil, salt and pepper and blend well. Adjust the seasoning.
2. Yields around 1½ c. of pesto.

The pesto can be used as a seasoning on pasta or as a spread. It easily keeps for several days in a sealed jar. Or freeze in an ice cube tray that you then transfer into a freezer bag.