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It’s Spring, and I must accept it. I, the minority, am annoyed with the lack of the white stuff this winter, and the reality that I’ll have to let another year pass before I’ll be able to cruise down a mountain tumble down a hill on my snowboard on my butt.

To comfort my sorrows, I whipped up a big batch of arugula pesto. And it worked. I mean, who could complain while eating something that looks like this?:

In a food processor, combine arugula, Parmesan cheese, extra-virgin olive oil, lemon zest, lemon juice, pine nuts, and S & P, using water to thin it out to the desired consistency. Since only a small amount of arugula will fit in the food processor at a time, continue to add more arugula in batches, adjusting the other ingredients and seasoning to your taste.

I tossed the pesto with bow tie pasta, sun-dried tomatoes, pine nuts, and a bit more grated Parmesan cheese on top.

And though I’m still not completely ready to start a new season, I look forward to the pesto.

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