Arugula Pesto

2 garlic cloves, cut in half, green shoots removed
⅓ to ½ cup extra virgin olive oil, as needed
2 heaped tablespoons pumpkin seeds
4 ounces arugula, stemmed, washed and dried: 2 cups leaves, tightly packed
½ tsp. salt
⅓ to ½ cup freshly grated Parmesan, to taste

In a food processor, add garlic and olive oil and blend well.
Then scrape down the sides of the bowl, add the pumpkin seeds and process until they are finely ground.
Scrape down the bowl again, adding the arugula and the salt.
Pulse until the arugula is finely chopped.
When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so.
Scrape out into the bowl of a mortar and pestle.
Grind the mixture with the pestle for a smoother texture.
Work in the cheese and combine well.