1 bunch arugula
1 each garlic clove
1/4 cup grated parmesan
1/2 lb. pecans, shelled
1 Tbs lemon juice
to taste olive oil
to taste salt and pepper
Preheat oven to 350 degrees. Toast the pecans about 10 min, or until you begin to smell them. Let cool. In a food processor, pulse together all ingredients, except oil, until well blended. Slowly add the oil with the processor on, until desired consistency is reached.
Serve over cream cheese with Taylorganic's Tomato Jam.
