Change up the typical basil pesto by using arugula and mint instead. This mixture is spicy and nutty and is great with pasta or spread on crackers. 

Ingredients:

4 ½ cups fresh arugula leaves, rinsed and patted dry
½ cup fresh mint leaves
7-8 cloves garlic, minced
½ cups pine nuts (pignoli)
Salt and pepper to taste
2/3 cup extra virgin olive oil (cold pressed)
Freshly grated parmesan cheese for garnish (optional)

Directions:

Combine the arugula, mint, garlic, ¼ cup of the pine nuts and salt and pepper in a food processor and process until coarsely chopped. With the motor running , slowly add the olive oil in a steady stream until smooth.  Toast the remaining pine nuts.  Drain the pasta and toss with it with pesto and the toasted nuts.  Sprinkle with parmesan. Serves 4.