2 cups, Florida arugula leaves
½ cup Florida pecans
½ cup fresh Parmesan
½ cup olive oil
6 cloves garlic
1 lemon, juiced
Dry roast the pecans in a pan with no oil, over medium heat, for 2-3 minutes. Be careful not to burn, they will turn bitter. In the same pan over medium heat, lightly toast the garlic cloves in 1 teaspoon of olive oil. Place the arugula, pecans, and garlic into a food processor. Process this mixture while drizzling in the olive oil and the lemon juice. When thoroughly combined, remove and stir in the Parmesan cheese. Store in the refrigerator. Serve over pasta, fish, or vegetables.
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