Arugula (Rocket) Pesto With Roasted Pecans

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   ["Preheat the oven at 325 F / 170 C and roast the pecans in the oven for about 10 minutes, or until you can smell their wonderful aroma. Do not overcook.", "Pour 1/2 cup (125 ml) of oil in your food processor. Add half the arugula. Mix for a few seconds, until the leaves are roughly chopped and completely mixed with the oil. Add the other half of arugula and another 1/2 cup (125 ml) of oil. Pulse again for a few seconds.", "In the food processor, add the diced cheese, 1 cup of toasted pecans (100 g), the garlic and the lemon zest. Add the last 1/2 cup ( 125 ml) of oil and mix again for a few seconds, until the desired consistency. Avoid mixing too much to avoid making a puree. Some texture is better. Add more oil if needed. Add salt and pepper to taste.", "Pour the pesto into a mixing bowl, using a rubber spatula. Add the remaining 1/2 cup (125 ml) pecans.", "Store into small glass containers, and keep in the fridge or in the freezer.

* Per serving · 4 servings · Values may vary.

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