From Mollie Katzen’s The Vegetable dishes I can’t live without.
-Chop 1 bunch of arugula into thirds.
-Wash and spin it dry.
-Put the arugula in a food processor along with 1 clove of fresh garlic, ½ cup pecans and a pinch of sea salt.
-Pulse until pulverized, then add 1 tsp fresh lemon juice and 1 TBS golden raisins.
-Run the processor again, drizzling in 3 TBS of olive oil in a steady stream. Taste for salt.
-Smooth the top of the pesto with the back of a spoon and add a think layer of olive oil to cover the top. Serve chilled.