Nicole Iker recommends using arugula to create a flavorful pesto sauce as spring takes hold. Plus, you can make a bunch to save for later. “Put it away," she says, “and when you’re ready to go back to arugula, you can pull your pesto out of the freezer.”

Arugula Pesto | Makes about a quart
Recipe courtesy of Casa Nueva

INGREDIENTS 
1 cup sunflower seeds
2 cups arugula, packed
4 cloves garlic, peeled 
1 cup Parmesan cheese 
1/4 cup olive oil 
3/4 cup peanut oil
1/2 cup white vinegar
1 1/2 cups water
1 teaspoon sea salt
Juice of 1 lemon

DIRECTIONS 
Preheat oven to 350 F. Toast sunflower seeds for 5–10 minutes until they turn a light golden brown. Place all ingredients in a food processor and blend until smooth.