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Arugula Walnut Pesto


4 cups of packed arugula leaves, stems removed
1 cup of shelled walnuts
1 cup freshly grated Parmesan cheese
1 cup extra virgin olive oil
12 garlic cloves, unpeeled
2 garlic cloves, peeled and minced
1 teaspoon salt
Cracked black pepper, to taste
1/2 to 1 full lemon, squeezed



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