Arugula Pesto with Walnuts

Directions

1. 1
   Place ARUGULA, CHEESE, WALNUTS, OLIVE OIL, LEMON, GARLIC, SALT, and PEPPER in a food processor fitted with the dough/chopping blade attachment.
2. 2
   Pulse or blend until all ingredients are well-combined.
3. 3
   Add water in small amounts to adjust consistency.
4. 4
   Store in airtight container, refrigerated up to five days. I like to separate the full amount of pesto into smaller mason jars and store until needed. This keeps them fresher since they aren't constantly being opened and exposed to air.