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Arugula Walnut Pesto - Cookie and Kate

15 minutes
Vegetarian, Gluten free
∙ Serves 6-8
  • 4 cups Arugula, packed leaves
  • 1/2 Full lemon, squeezed
  • 14 Garlic clove
Baking & spices
  • 1 Black pepper, Cracked
  • 1 tsp Salt
Oils & vinegars
  • 1 cup Olive oil, extra virgin
Nuts & seeds
  • 1 cup Walnuts
  • 1 cup Parmesan cheese
Arugula Walnut Pesto        4 cups of packed arugula leaves, stems removed      1 cup of shelled walnuts      1 cup fresh Parmesan cheese      1 cup extra virgin olive oil      12 garlic cloves, unpeeled      2 garlic clove peeled and minced (or a big tablespoon of minced garlic)      1 teaspoon salt      Cracked black pepper, to taste      1/2 to 1 full lemon, squeezed

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