I’ve never been a fan of arugula by itself due to the fact that the smell always reminded me of a skunk. When I saw this recipe where it was blended with avocado, lime juice and basil to form a pesto, I was intrigued. The recipe is above and I followed it exactly until the final step. In addition to the cheese I added some fried bits of bacon (really, bacon does make things better!) and omitted the almonds. I love almonds, but I scorched them. Last but not least I added some freshly chopped heirloom tomato for color contrast. This recipe is a keeper and was wonderful again the next day for lunch.
The side dish is an old stand by: 2 cups chopped carrots boiled until just starting to get tender. Drain the water, put the carrots back in the pot, add 1 Tbsp butter, 1 Tbsp vinegar (your choice – I used balsamic last night) and an aromatic herb (I used Fines Herbes). Toss to coat and serve immediately.