Walnut and Arugula Pesto

Ingredients

• 1 cup prepared walnuts*

• 3 cups fresh Arugula

• 2 cloves garlic

• ¼ cup extra virgin olive oil

• ¼ cup freshly grated hard cheese (manchego, parmesan, grana padano)

• Dash fresh lemon to taste

• Unrefined sea salt and pepper to taste

Instructions

1. *Prepare walnuts by soaking them overnight with a pinch of sea salt in luke warm water.

2. Drain walnuts and dry on a tea towel before using. Walnuts can also be dehydrated to return them to a crunch state. They can also be toasted to bring out more of a nutty flavor. Dehydrate them in a 200⁰ oven for 2-6 hours on a cookie sheet in a single layer. They can then be toasted in a 350⁰ degree oven for 8-10 minutes or until just fragrant. Check them often to prevent burning.

3. Combine all ingredients in a food processor until smooth. Finish with lemon juice and salt and pepper to taste.