In a food processor, add the arugula, walnuts, zest and lemon juice, honey, salt, and black pepper. Pulse to coarsely chop the ingredients together. With the motor running, drizzle in the olive oil. Stop to scrape down the bowl and process until the pesto is smooth. Transfer to a glass jar or an airtight container and set aside. You can also make the arugula walnut pesto up to 4 days ahead and keep it refrigerated until needed.
For the pear tartines:
Toast the slices of sourdough bread, then set each one on a serving plate. Spread a generous amount of arugula walnut pesto over each tartine. Lay two slices of prosciutto over each tartine, then top with pear slices.
Garnish with chopped walnuts, a drizzle of olive oil, and a sprinkle of salt and pepper. Serve immediately.
STORAGE: The arugula walnut pesto will keep refrigerated for up to 4 days. You can also use this pesto in pasta, as a dip, or in a sandwich.
MAKE IT GLUTEN-FREE: Use gluten-free loaf bread.
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