Arugula Pesto

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.