Arugula Pesto
- 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
- Place all the ingredients in a blender or food processor, and blend until smooth.
- Taste and adjust seasoning if necessary.
- 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/
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