Put all that arugula (this recipe says 2 packed cups, but you could easily do more) in a blender or food processor. Add fresh parmesan, lemon, olive oil, salt -- and, if you can eat them (we can't!) -- garlic and pine nuts/walnuts -- and blend.
Toss with cooled angel hair pasta or warmed gnocchi, or use it as a topping for fish once it comes off the grill/out of the oven.
The easy recipe from "foodiecrush" is also attached below: https://www.foodiecrush.com/how-to-make-arugula-pesto/
Photograph from Foodie Crush
when i toss the noodles w the pesto over heat just for a few mins to coat evenly, i add about a tsp of chicken stock (or veg) w a few rbs of water or half and half—kind of makes all stick to the noods in a nice creamy way. and yes! re flakes i like to add a few to soups n pastas.