Walnut-Arugula Pesto

I bought a large bag of arugula at the farmer's market last Sunday and wanted to use it up before it spoiled.  This recipe, like all pestos, comes together quite easily.  I did not have any garlic on hand (hard to believe) and used some parm. instead of manchego, but would try that next time.  I also used about half as much oil as suggested.  I thought this was very tasty, especially if you like arugula salad with lemon juice and olive oil, like I do.

Walnut-Arugula Pesto - Food & Wine

Ingredients:
1/2 c walnuts
1/2 lb arugula
4 garlic cloves
1/4 lb manchego cheese, shredded
Juice and zest of one lemon
3/4 c olive oil
salt and pepper

Directions:
Toast walnuts in 350 oven for about 6 minutes.  Let cool

In food processor, pulse the arugula, walnuts and garlic until finely chopped:.  Add the cheese, zest and juice and pulse again:

With machine on, add the olive oil in a steady stream and process to a smooth paste.  Season with salt and pepper.