Arugula-Pecan Peso
Yield: 1 1/3 cups

Grinding flavorful green leaves into a delicious paste provides a great opportunity for sneaking a full serving of vegetables in a few exquisite bites. This arugula version is truly revelatory! The peppery, slightly bitter flavor is enriched by the pecans and softened by the light sweet (and hardly discernable) presence of golden raisins. This will keep for up to a week in a tightly covered container in the refrigerator. A thin layer of olive oil across the top surface will help preserve it.

Note: The pecans do not need to be toasted, but you can experiment with toasting them lightly to see if you prefer the slightly enhanced flavor.

4 packed cups arugula (about 8 ounces)
1 small clove garlic
1 cup chopped pecans (toasting optional
1/4 teaspoon salt (or more)
1 to 2 teaspoons lemon juice (or to tatse)
1 to 2 tablespoons (packed measure) golden raisins (or more)
5 to 6 tablespoons extra-virgin olive oil
  1. Place the arugula, garlic, pecans and salt in a food processor fitted with the steel blade. Pulse until pulverized , adding the lemon juice and raisins as you go.
  2. Run the processor again, drizzling in the olive oil in a steady stream. When it reaches the consistency that looks right to you, stop the machine. Transfer the pesto to a small container with a tight fitting lid. Taste to adjust lemon juice and salt.
  3. Smooth the top of the pesto with the back of a spoon, and add a thin layer of olive oil to cover the top surface. Cover and chill. Use as desired.