Arugula pesto with hazelnuts

Ingredients:

• 1/3 cup lightly toasted hazelnuts
• 3 cups loosely packed arugula
• 1 teaspoon chopped garlic
• 1/4 cup Parmesan cheese, coarsely grated
• 1/4 cup coarsely grated Pecorino Romano cheese
• 0.5 cups extra-virgin olive oil
• 1 teaspoon lemon zest

Preparation:

1. Place the hazelnuts in a food processor and pulse until finely ground. Add the arugula, garlic, and 1/4 teaspoon of salt and pulse again to combine.
2. Add the Parmesan and Pecorino Romano cheese and pulse. With the processor running, slowly pour in the olive oil and pulse until smooth. Transfer the pesto to a bowl and add the lemon zest.