Arugala is available year round in many places and here in Michigan it grows locally from April through November. I like it as pesto much better than basil. Just fire up the Cuisinart and throw in alot of Arugala, high quality olive oil, a tab of butter, fresh garlic (dont over do this- just one clove) and a nice quantity of pine nuts. I never measure. Just wing it and blend. I will add more Arugula, a few more pine nuts or a bit more olive oil for taste and consistency. Then add ground cheese to taste. I grind my own cheese using a cow cheese like Piave or Regiano with a sheep cheese like pecorino. Cow and Sheep is a great combination. The Pesto last days in the fridge and I never freeze it.