½ cup pignolia (pine nuts)
3 cloves minced garlic
2 TBS capers
½c. parmesan cheese

1 lb arugula, rinsed and dried
½ c. extra virgin olive oil
juice of ½ lemon

1. Preheat your oven to 350°. Place the pignolia on a baking sheet. Toast for 2-3 minutes. Stir the pignolia and return to the oven. Toast until they just begin to brown. Remove from the oven immediately. Stir again and let the pignolia continue to brown OUTSIDE the oven on the hot baking sheet. Let cool completely

2. In a food processor, process the garlic and capers. Add the rest of the ingredients and process until the pesto is smooth. Keep the pesto covered in the refrigerator.

Serving Suggestions:

• Serve the pesto over freshly cooked pasta.
• Serve it as a condiment to grilled meats and seafood. One of our favorites is to marinate chicken breasts with Rözana's Cuizine Morocco Dipping Sauce. Grill the breasts, then slice thinly. Serve with a side of the pesto. The bite of the pesto complements the smooth curry taste of the sauce. Look for Morocco Dipping Sauce at the Farmers' Markets.
• Kristen likes to stir the pesto into cream cheese and then serve it on crackers or on sandwiches.
• Bean likes to stir the pesto into roasted potatoes, sweet corn and sweet red peppers for a colorful cold potato salad. Add some sun dried tomato chicken sausages for a flavorful hot potato salad.
• Try mixing the pesto with half basil and half arugula and substitute walnuts for pignolia.