I would like to suggest that if you read yesterday's post, decide to make the fried eggplant and arugula pizza, and have some leftover arugula, you put about 3 ozs of it (the leftover arugula....not the pizza) in a food processor with 1 clove of garlic, 1/3 cup of olive oil, 1/4 cup of toasted pine nuts, 2 tsps of lemon juice, and some salt, and then whir it around.
You will end up with some fantastic arugula pesto that you can put over pasta.
Then you can take it to work, sit at your desk, eat it and end up with this:
AND some stellar garlic breath that just might keep your co-workers (and anyone else for that matter) at bay for the rest of the day.
Great idea, right?
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