Ingredients:

2 stalks green garlic, coarsely chopped
4 cups Arugula
¼ cup toasted hickory nuts, pecans or other nuts
grated zest of ½ lemon
juice of ½ lemon
4 tablespoons olive oil
salt and freshly ground black pepper

Directions:

Coarsely puree the first five ingredients in a food processor. With machine running, gradually add enough olive oil to make a thick sauce. Season to taste with salt and pepper. Use the sauce to accent asparagus spears, pan-sautéed trout fillets or grilled steak, to zip up rice pilaf or scrambled eggs, or as a dressing for cold pasta salad.

Source: Isthmus 5-12-06