Whip up a batch of this arugula pesto and use it for two meals—Roasted Red Pepper and Mozzarella Sandwiches and an easy pasta dinner.
2 cups packed arugula leaves
1/3 cup toasted walnut pieces
1/3 cup shredded Parmesan cheese
2 small cloves garlic
2–3 tablespoons extra-virgin olive oil
Salt and pepper to taste
Combine arugula, walnut pieces, cheese, and garlic in the large bowl of a food processor. Pulse until finely chopped, then pour olive oil through the feed tube and continue to process until almost smooth. Season with salt and pepper to taste.