Brown 6 unpeeled garlic cloves in a skillet over medium-high heat for about 10 minutes, until lightly browned in places. Cool, then remove the skins.

Toast the walnuts in a pan over medium heat until lightly brown, or microwave on high for 1-2 minutes until roasted.

Combine the arugula, walnuts, roasted garlic, and raw minced garlic clove in a food processor.

Pulse while drizzling in the olive oil until a smooth paste forms.

Transfer the pesto to a bowl and stir in the Parmesan cheese.

Taste and adjust seasonings as needed, adding more arugula, walnuts, or cheese to taste.

Mix the pesto with freshly prepared pasta.

Add a little water or more olive oil to achieve the desired consistency.