As the weather warms up I find myself craving fresh, colorful foods like pesto. April is too early for basil, but arugula, one of the first delicate greens to show up at the farmers' market, packs a flavorful punch of its own. It's an unassuming little leaf with the bite of freshly ground black pepper.
There are thousands of ways to make pesto, and we all have our allegiances. What I love about this mix of ingredients is the way the creamy, mellow pumpkin seeds temper the arugula's spicy notes without masking them. Earthy extra virgin olive oil provides the backdrop for these flavors, so it's worth using the good stuff.
Rich and peppery, this pesto makes the most of one of spring's first arrivals. It's especially good tossed with whole wheat pasta and tangy grape tomatoes.