Arugula Pesto – vomFASS Madison University Avenue

Ingredients

• 2 cups packed arugula leaves, stems removed
• ½ cup shelled walnuts
• ½ cup fresh Parmesan cheese
• 6 Tbsp vomFASS San Gimignano Extra Virgin Olive Oil
• 2 Tbsp vomFASS Lemon Extra Virgin Olive Oil
• 1 Tbs lemon juice, freshly squeezed
• 6 cloves garlic, unpeeled
• ½ clove garlic, peeled and minced
• ½ tsp salt