Arugula Pesto - Edible Cape Cod

Ingredients

• 3 tablespoons toasted walnuts
• 2 cups fresh young arugula
• ½ cup of olive oil
• 1 garlic clove
• 1 teaspoon of salt
• 1 tablespoon fresh lemon juice
• ½ cup freshly grated Parmesan cheese
• 2 tablespoons Romano pecorino cheese
• 3 tablespoons butter (softened to room temperature)
• 2 cups cherry tomatoes (chopped)