Instead of making a traditional pesto with basil, try peppery arugula. Use it for this hearty pasta dish, then serve it later in the week as a spicy sauce for fish or as a delicious spread for grilled panini (see related recipes at left). Storage tip: The pesto can be stored in airtight containers in the refrigerator for up to 1 week or in the freezer for up to 1 month. Drizzle olive oil over the surface before covering with the lid to prevent discoloration. Bring the pesto to room temperature and stir before serving.
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