This pesto is great on all types of fish or pasta though salmon is my favorite.
Simply spread on fish 1/2 hour before cooking.
You can buy large quantities of fresh arugula and make this in batches to freeze in ice cube trays. After it's frozen place in zip lock bags for convenience.
1/4 cup walnuts-toasted
10 ounces baby arugula
2 tablespoons fresh garlic chopped
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
1 cup Parmigiano Reggiano cheese, grated
1 teaspoon kosher salt
1 teaspoon black pepper
Put toasted walnuts in food processor, chop finely.
Add arugula, garlic, zest and lemon juice, process slowly adding olive oil thru top chute. Add salt and pepper ,continue to process.
Remove from processor, place in bowl and stir in cheese.