Arugula Pesto
 
Ingredients
  • 2 cups of packed arugula leaves
  • ½ cup walnut pieces
  • ½ cup fresh Parmesan cheese
  • ½ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 3 garlic cloves, peeled
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Instructions
  1. Place all the ingredients in a blender or food processor, and blend until smooth.
  2. Taste and adjust seasoning if necessary.
  3. Spoon some pesto onto the top of the soup as a garnish or transfer to a squeeze bottle if you want to get fancy.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/black-eyed-peas/