Brent Black helps you prune your peach tree; Participate in a community garden with Helen Muntz; What to do with Arugula (make pesto!); and a sycamore essay read by Helen Cannon.
Arugula Pesto Recipe
- 1 lb Arugula (stuffed, gallon-size storage bag)
- 1 Cup Olive Oil
- 5-6 Garlic Cloves
- 1 Cup Roasted, Hulless Pistachios
- 1 Tsp Sugar
- Salt and Pepper to Taste
Put all ingredients in a blender. Squeeze a little lemon juice over ingredients. Blend together until a thick paste forms. Add salt and pepper to taste. If desired, thin with a little olive oil.