Florida Vegetable Recipe

Preparation
Lightly brown all the garlic cloves with a little olive oil in a skillet over medium-high heat, about 10 minutes. Remove the garlic from the pan, cool and remove the skins. Dry roast the nuts in a pan with no oil over medium heat until lightly brown. Combine the arugula, pecans and cooked garlic into a food processor. Pour in the lemon juice and pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put into a bowl. Stir in the Parmesan cheese. Mix with freshly prepared pasta of your choice. Tip: This is a very versatile recipe. It can be used as a spread for sandwiches, in pasta dishes or as a veggie dip. Freeze the leftover pesto in an ice cube tray and then put into a freezer bag for later use.

Yield
8 servings