Arugula Pesto

4-6 cups fresh arugula

1-2 cups toasted walnuts

1 ½ cups olive oil ¼ lb. hard cheese (I used raw milk Romano.)

1-2 cloves of garlic Juice from 1 lemon (and zest if you like a more intense lemon flavor)

Salt and pepper to taste

Put all ingredients in a food processer and blend to desired consistency. This makes about 12 servings. I froze half of the batch and mixed the other half with 1 lb. of cooked whole wheat pasta. You can also use this as a spread, dip or dressing for quinoa salad. Get creative and enjoy!