4 cups arugula leaves
1 cup walnut halves
4-5 garlic cloves
salt to taste
1 lemon, freshly squeezed
1. Roast walnut halves on medium heat. Let it cool down.
2. Grind with the remaining ingredients.
3. Refrigerate till ready to use.
1. I pour this pesto in small containers and freeze till ready to use.
2. Traditionally, the authentic pesto recipe asks for a good amount of olive oil. I didn't use it.