Arugula Pesto

There's something about a pesto, the bright green color, the sharp taste of herbs and garlic, it just brings back summer. I need a little reminder of summer, it's been raining too much here. Winter rain is the worst.  Also, what else are you going to do when you have too much arugula and parsley staring at you in the fridge?

Arugula Pesto

• 1 cup (packed) fresh parsley
• 1 scant cup walnuts
• 6 cups arugula
• 4 cloves garlic
• 1 teaspoon salt
• fresh ground pepper
• 1/2 cup good olive oil
• 1/4 cup lemon flavored olive oil
• juice of 1/2 lemon

Put all ingredients into a blender or food processor and blend until uniform.  If it needs a little more liquid, add some more lemon juice and/or oil. Adjust salt to taste. If you don't have lemon flavored oil, I would just use regular oil and grate a little of the lemon zest into pesto.  Store this in the fridge.

Ideas for use:
-toss with pasta, chicken, and your fav veggies
-mix a little into your scrambled eggs
-thin it out with a little more oil for a salad dressing
-mix into your hummus
-put it on a sandwich! There's a restaurant here that makes a 'bangin' sandwich that's a baguette spread with arugula pesto, slices of fried sweet potato, grilled tofu, other veggies...mmmmmm
-mix with cream cheese and spread on crackers, pour over a log of goat cheese and serve with some fresh bread