Arugula Lover’s Pesto

From La Finca CSA Newsletter, via Gina Johnson

1 c. coarsely chopped arugula leaves

1/2 c. fresh parsley

1/2 c. coarsely cut greens (saute greens would work here)

1/2 c.walnut halves or pieces

2 to 4 garlic cloves

1 to 2 jalapeños steamed, seeded, and coarsely chopped

1/2 t. salt

1/2 c. parmesan cheese

1/2 c. olive oil

Wash the arugula, parsley, and greens all together in a large bowl of water.  Pulverize walnuts in a food processor.  Add remaining ingredients, including the greens and process until minced as fine as possible.  Use right away or store for up to one week.  Source: Smith and Hawken Community Cookbook

We have made a variation of this recipe without the parsley, greens, and jalapeños.  We'd recommend it. (from Gina)