I have a lot of arugula in my organic vegetable garden this year. So I decided to try to make something new with it and came across a lovely recipe for arugula pesto. It comes from the sunny Campania and is normally made with walnuts or pistachio nuts instead of pine nuts. The arugula gives the pesto a distinctive peppery bite. If you prefer a slightly softer taste, add 1/2 teaspoon of sugar or use more basil leaves.
2 cups packed washed and chopped rucola (discard harder stems)
1/2 cup washed and chopped basil leaves
1/2 cup chopped walnuts
1/4 cup grated pecorino cheese (can be replaced with Parmesan cheese)
1/4 cup extra virgin oilve oil
2 garlic cloves
Blend all the ingredients together in a food processor. Add salt to taste. Leave it rest for an hour at room temperature. This pesto is fantastic on fresh bread, with pasta or grilled goat cheese.