Arugula and Walnut Pesto

2 cloves cracked garlic
½ cup extra-virgin olive oil
12 ounces arugula, stems removed
½ cup walnut pieces or 2/3 cup walnut halves, toasted
¼ teaspoon ground or grated nutmeg
Salt and pepper
½ cup grated Parmigiano-Reggiano cheese

Fill food processor with arugula, loosely packed. Add walnuts and half of the warm oil and both cloves of garlic. Add nutmeg, salt and pepper to processor bowl, set lid in place and pulse to grind mixture into a thick paste. Add any remaining arugula to processor and grind into a paste by pulsing processor again. Transfer arugula paste to a large pasta bowl. Stir in remaining oil and the cheese. Taste pesto sauce and adjust seasonings.