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Over medium high heat, lightly brown the unpeeled garlic cloves, about ten minutes. Peel off the skins once they have cooled down.
Over medium high heat, toast the walnuts until fragrant, about three to five minutes.
In a food processor, combine the arugula, salt, walnuts and all the garlic.
Pulse while drizzling in the olive oil.
Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese, freshly ground pepper and a big squeeze of lemon, to taste.