I found a fantastic arugula pesto recipe last month in Better Homes and Gardens that I want to pass along to you! It’s nice to have in the fridge for a quick pasta meal, but can be used to flavor all kinds of foods : roasted potatoes, scrambled eggs, sandwiches, etc.

2 cloves of garlic

6 cups arugula

1 cup fresh basil leaves

1 cup toasted walnuts – I use sunflower seeds due to a nut allergy. Works great!

1/2 cup extra virgin olive oil

3 Tbsp. grated Parmesan cheese

2 Tbsp. lemon juice

In a food processor process garlic until chopped. Add arugula and basil; process until minced. Add walnuts, olive oil, cheese, lemon juice, 1/2 tsp. salt and 1/4 tsp. black pepper. Process until smooth and creamy. Makes 1 and 2/3 cups. Refrigerate up to 5 days.