Young arugula is so good and good for us. This week we will be featuring a nice hefty bag of it in our shares. 

1/2 pound fresh arugula

1 1/2 tablespoon salt

1 tablespoon brown sugar or honey

1 tablespoon red wine vinegar

1 clove garlic

1 cup toasted pine nuts

1 cup peptias 

1 cup olive oil

Blend all ingredients in a food processor, stopping to scrape down sides and processing again. 

Use immediately for fresh use or freeze in greased ice cube trays for later.

Arugula pesto is great tossed with warm pasta, spread for pizza, or added to sour cream for a dip.