Winter Walnut Pesto

This recipe comes from Trefethen vineyards. I addition to grapes, they grow walnuts on their land in the Napa Valley. I was lucky enough last year to receive a gift bag of their walnuts and it included this recipe. Yummy use of walnuts. Great on toasted baguettes!

• Ready In: 20 mins
• Yields: 2-3 cups

Ingredients

• 1⁄2 cup extra virgin olive oil
• 2  garlic cloves, cracked
• 12  ounces arugula, stems removed
• 1⁄2 cup walnuts, toasted
• 1⁄4 teaspoon nutmeg, grated
• 1  dash salt
• 1  dash pepper
• 1⁄2 cup parmesan cheese, grated (use the best you can get)

Directions

1. Cook the garlic in olive oil for about 5 minutes over medium heat.
2. Loosely pack the arugula, walnuts, half the warm oil and garlic in a food processor. Grind into a paste.
3. Add the nutmeg, salt and pepper, the cheese, any remaining arugula and the remaining oil and garlic.
4. Pulse to a paste.
5. Serve spread on a toasted baguette or as a sauce for chicken or pasta.