In a food processor or blender process garlic, then add walnuts.
Once nuts are broken down add salt, parsley, and arugula, and add oil slowly, scraping down the sides as needed.
Add pesto to grains to taste and toss, add tomatoes. You'll have left over pesto. Make some pasta tomorrow!
Notes
Variations:
Nutritional yeast: Traditional pesto often contains parmesan/pecorino cheese. As this is a vegan arugula pesto, it’s dairy-free. However, if you like the added depth of cheesy flavor, you could add nutritional yeast.
Lemon: You can use lemon juice and/or zest to add brightness and balance to the arugula walnut pesto.
Nut-free arugula pesto: Sunflower seeds, pumpkin seeds, and pine nuts would all work.