Arugula Walnut Pesto with Pecorino

Place 50 g Pecorino cheese into the mixing bowl, 10 sec./speed 10 grate and transfer to a bowl.

Place 100 g walnut kernels into the mixing bowl and 4 min./120°C/speed 1/Reverse toast.

Add 1 garlic clove, 4 sec./speed 6 chop and push down with the spatula.

Add 80 g arugula, 1 tbsp lemon juice, 1/2 tsp salt and 1 pinch black pepper and 6 sec./speed 6 chop.

Emulsify 25 sec./speed 4 while slowly pouring 100 g olive oil through the lid opening onto the running blades.

Add the grated Pecorino cheese and 10 sec./speed 3/Reverse fold in.