Arugula Pesto

2-3 garlic scapes or 1-2 cloves garlic, coarsely chopped

½ c. pine nuts or walnuts

4-6 oz arugula (to taste)

½ tsp. salt

2 tbsp. lemon juice

grated parmesan cheese (1/4 to 1/3 cup, or to taste)

extra virgin olive oil

In a food processor, chop garlic, nuts and arugula, adding items in that order. Add salt and lemon juice. With food processor running, add olive oil in a thin stream, until you have a smooth paste. Add cheese and mix. Adjust seasonings to taste.

Yield: about 2 cups.

* This is wonderful on pasta, as a sandwich spread, on fish, over warm, steamed potatoes, etc.

**Note – this freezes beautifully, in small containers, or ice cube trays for single servings. (Remove from trays once frozen and store in Ziploc freezer bags.)