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(recipe, Eamon Molloy)
- 2 cups packed arugula leaves, stems removed
- 3 to 4 cloves garlic
- ½ cup olive oil
- ½ cup walnuts, lightly toasted and cooled
- ½ cup grated parmesan
- Place garlic, walnuts and arugula in a food processor and pulse briefly until the mixture appears coarsely chopped. With the processor running, add the oil in a slow drizzle. Remove mixture from processor and stir in parmesan.