Brown 6-10 garlic cloves in pan with skins on with walnuts, rosemary, and olive oil. Remove skins on garlic after browned and cooled. Add 2 cups of fresh arugula, half cup of olive oil, half of cup of fresh Parmesan, teaspoon of salt, and toasted walnuts into mixer and finely chopped. Spread Pesto onto toast, pizza or pasta!
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