Step 1

Over medium high heat, lightly brown the unpeeled garlic cloves, about ten minutes. Peel off the skins once they have cooled down.

Step 2

Over medium high heat, toast the walnuts until fragrant, about three to five minutes.

Step 3

In a food processor, combine the arugula, salt, walnuts and all the garlic.

Step 4

Pulse while drizzling in the olive oil.

Step 5

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.