1/2 cup grated Parmesan
1/2 cup walnuts
2 cloves garlic
Zest and juice of 1 lemon
2 pounds arugula
1 cup olive oil
1/2 cup basil
Salt and pepper, for sprinkling
2 slices thick whole wheat bread
2 slices Swiss cheese
1/2 avocado, sliced
Crisp bacon, for topping, optional
The pesto keeps for up to 1 week in the refrigerator.
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