4 cups baby arugula or mature arugula leaves with the stems removed, firmly packed
3/4 cup walnuts
3 large garlic cloves, peeled
3/4 to 1 cup extra virgin olive oil
1 cup freshly grated Parmesan or Romano cheese
salt and pepper to taste

1 batch Semolina or French Bread Dough
1 1/2 cups Arugula Pesto
non-stick cooking spray or olive oil to brush pans