Arugula pesto with walnuts and sun-dried tomatoes

Ingredients:

• 1/3 cup lightly toasted walnuts
• 3 cups loosely packed arugula
• 0.5 tsp chopped garlic
• 0.5 tsp orange zest
• 0.5 tsp chopped fresh thyme
• 0.5 cup coarsely grated Grana Padano cheese
• 0.5 cups extra-virgin olive oil
• 1/4 cup chopped sun-dried tomatoes

Preparation:

1. Place the walnuts in a food processor and pulse until finely ground. Add the arugula, garlic, orange zest, thyme, and 1/4 teaspoon salt and pulse until finely chopped.
2. Add the Grana Padano and pulse until evenly distributed. With the food processor running, slowly pour in the olive oil and pulse until fully incorporated.
3. Transfer the pesto to a bowl and stir in the sun-dried tomatoes.