This is my original pesto recipe, perfected over countless gatherings, meals, and parties. I combine fresh basil grown here in the Hudson Valley and arugula, with garlic, pine nuts, fine cold-pressed olive oil, and finish it with the finest vegan parmesan I could find. Tossed with pasta, drizzled over vegetables, or smeared on bread. Mix with vegan Mayonaise, and make an ordinary salad, extraordinary.