Arugula and Red Pepper Pesto

http://www.seasonalchef.com/recipe0106c.htm#Arugula%20Pesto

1/2 lb. arugula
1 1/2 tablespoon salt
1 tablespoon brown sugar or honey
1 tablespoon red wine vinegar
4 roasted red peppers
1 cup toasted piñon nuts
1 cup toasted pepitas (pumpkin seeds)
1 cup olive oil

1. Blend everything together in a food processor, stopping to scrape sides and processing again. We like the pesto rich, salty and oily. A few cloves of sweet roasted garlic are a nice addition.

2. Older arugula can be bitter; this pesto can be cut with fresh spinach for milder flavor.

3. Spread on pizza crust, and top with cheese & veggies; toss with hot pasta (ziti is a particularly good vehicle); add to sour cream for a dip. You can freeze the pesto in greased ice cube trays for easy-access portions.