Mixed Herb and Arugula Pesto

Use any mix of herbs that appeals to you, or what you have on hand.

Yields about 1 1⁄4 cups

• 2 c rough chopped mixed herbs (parsley, basil, sorrel, tarragon, thyme, rosemary, mint, chives, oregano, marjoram)

• 1 c arugula

• 1⁄3 c extra virgin olive oil

• 2 garlic cloves, chopped

• 1⁄2 lemon, juiced

• 1⁄4 c toasted walnuts (or any nut you prefer)

• Kosher salt and black pepper

Pulse the herbs, arugula, olive oil, garlic,and lemon juice in a food processor until smooth. Add the walnuts and pulse until combined. If it’s too thick, add some more oil and pulse. Taste for salt and pepper.