I love pesto. It spruces up a sandwich, quiche, a quesadilla, pasta and and even a salad. BUT it’s not basil season yet. And I’m up to my EARS in Arugula. So what the heck – we made Arugula pesto. I use it just like pesto and I love it almost as much. 
Arugula Pesto
Fill a food processor with fresh Arugula
1 cup of nuts, such as pine nuts, walnuts or slivered almonds – I used a mix pine nuts and almonds. Nuts can be expensive, so use what you can find reasonably priced. You can’t go wrong with pesto.
Generous amounts of parmesan cheese, feta cheese, or grated mozzarella cheese. Again, use what you have. You can’t go wrong with basic cheese on hand – except cheddar.
2 garlic cloves, chopped
Fresh grated salt and pepper
Pour in olive oil until texture is smooth to a spoonable mixture
Freeze extra jars and use for up to 1 year.
