Arugula Pecan Pesto

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 garlic½ 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.