Arugula Pesto

1. 1

   Roast the garlic cloves. (I rub the cloves in a little bit of olive oil, wrap them in aluminum foil, and toss them into a 350F oven for about 20 minutes. However, if you are cooking something else in the oven the day of or night before, use the heat of that oven to roast the cloves.) Peel the cloves, and let them cool.

2. 2

   Toast the hazelnuts. (You can do this as you roast the garlic, if you like. I keep the hazelnuts in a 350F oven for 10-12 minutes, shaking them around in the pan once or twice during cooking. Remove them from the oven when they are light brown in spots and smell fragrant.) Wait for them to cool.

3. 3

   I use a microplane grater to shred the Pecorino. Grate enough to fill 1/2 cup, not at all packed. If you use a larger-holed cheese grater, stop somewhere between 1/4 cup and 1/2 cup.

4. 4

   Move the cooled hazelnuts to a food processor. Pulse for about 1 minute, or until the hazelnuts are reduced to the texture of sand.

5. 5

   Add the arugula, the garlic, the Pecorino, the lemon juice, the salt, and a healthy crack of black pepper to the food processor. Blend for about a minute, slowly adding the olive oil as it whirs. Stop when you achieve a creamy texture.

6. 6

   Use the pesto as you like. It lasts a good few days, covered, in the refrigerator.

* Per serving · 4 servings · Values may vary.