Stretching our backyard harvest into yet another meal I whipped up a batch of one of my favorite garden treats -- arugula pesto. I pulse together grated parmesan (1 cup -- or whatever sharp aged cheese I have in the fridge), arugula (4-5 cups), garlic (3-4 cloves), 3-4 TB lemon juice to taste, S&P, around a half cup of blanched almonds and about 3/4 cup olive oil into a hearty, still a bit chunky paste. An all purpose sauce that keeps well in the fridge or freezer, arugula pesto is great on sandwiches and stirred into soups . Tonight I topped a big bowl of spaghetti and broccoli (boiled with the pasta for the last 4 minutes of cooking time) with a good sized dollop of the piquant co cooking required sauce and a super fresh lightly olive oil fried egg (thanks Foggy).
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