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Arugula Walnut Pesto

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4 cups of packed arugula leaves, stems removed

1 cup of shelled walnuts

1 cup fresh parmesan cheese

1 cup extra virgin olive oil

12 garlic cloves, unpeeled

2 garlic clove peeled and minced (or a big tablespoon of minced garlic)

1 teaspoon salt

Cracked black pepper, to taste

1/2 to 1 full lemon, squeezed

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