Arugula Pesto


  1. 3 cups packed, fresh arugula
  2. 3 cloves garlic
  3. 1 cup walnuts
  4. 1 cup extra-virgin olive oil
  5. 1 cup grated Parmesan cheese
  6. 1/3 cup grated Romano cheese
  7. Dash of salt and pepper

Set a large pot of water to boil over high heat and prepare a large bowl with an ice bath. Black arugula about 15 seconds. Remove and plunge into ice bath. Drain well. Use your hands to squeeze water out of arugula, roughly chop and place into the bowl of a food processor. Add the garlic and walnuts and pulse together to combine. With the motor running, drizzle in the olive oil. Turn the motor off and add the salt, pepper and both cheeses. Pulse together to combine. Yields: approximately 1 ½ cups.