5 cups arugula
1/2 cup of your favourite fresh herb (e.g., mint, cilantro or parsley)
1/2 cup olive oil
2 cloves garlic
2 tablespoons lemon juice
1 lb spaghetti pasta
Grated parmesan cheese
Put arugula, herbs, oil, garlic and lemon juice in a blender. Blend.
Taste. Add salt and pepper to your liking. Refrigerate until serving.
Cook spaghetti and drain. Mix with pesto. Top with parmesan.
*Additional toppings include pine nuts, sun-dried tomatoes and sliced black olives.
From the kitchen of Angela MacDougall
Article: Shades of Spring