This recipe yields enough pesto to toss with pasta for 6 to 8 people. Feel free to double the recipe if you really want to make it in bulk. I live alone so this is plenty of pesto for me!
4 cups packed fresh arugula (thick stems removed if not using baby arugula)
1 cup walnut halves
1 cup freshly grated Parmesan cheese
1 cup extra-virgin olive oil
12 garlic cloves, unpeeled
2 garlic cloves, peeled and minced
1 teaspoon salt
Freshly ground black pepper, to taste
1/2 to 1 full lemon, squeezed
Over medium high heat, lightly brown the unpeeled garlic cloves, about ten minutes. Peel off the skins once they have cooled down.
Over medium high heat, toast the walnuts until fragrant, about three to five minutes.
In a food processor, combine the arugula, salt, walnuts and all the garlic.
Pulse while drizzling in the olive oil.
Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste.
Adapted from Simply Recipes. Change it up: Substitute basil for the arugula, or pecans or almonds for the walnuts.
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