Arugula Basil Pesto

(back from vacation!...)The garden has doubled in size, and I was only gone for 10 days! Better get to work preserving...if your garden is blowing up like ours, try this recipe and adjust the arugula content to your liking. I find it a little bitter, so the basil addition cuts that sharp taste...

1 1/2 c toasted walnuts or toasted almonds

1 T kosher salt

1/2 c peeled garlic

2 T lemon juice

1 c veggie stock

8 c arugula

3 c basil

1 c olive oil

2 c parm. cheese

in Cuisinart blend nuts, salt, garlic and lemon juice. After this is blended, add half the arugula and basil and all the veggie stock, blend well. When this breaks down there will be room for the rest of the ingredients - add the rest of arugula and basil, olive oil and cheese. blend. adjust the salt. freeze in Ziploc bags and enjoy! (freeze flat to save freezer space:)