Spring Feast: Pesto Pasta and an Apple, Arugula and Cheddar salad

Pesto:

2 large garlic cloves- cut in half- slooowly add to taste!!
handful of pinoli (pine nuts)- don't be shy now! (For those with nut allergies, or who aren't feeling the need to spend $$ on some nuts, a tsp of mayo will also give you the fat you need!!)
1 bunch basil- about 2 cups
handful of arugula- about 1/2 cup
1/2- 1 cup olive oil
1 1/4 cup parmesan
1/2 cup pecorino
Healthy squeeze of lemon juice
salt and pepper- generous, to taste
splash of truffle oil, if you're a baller

1. Clean the basil and pat dry. Pull off stems. Place basil and arugula in food processor and zap a few times. Add in one and a half cloves of garlic, process, and then a handful of pine nuts. Slowly start adding in olive oil, and then the cheeses. Adjust all the flavors to taste, add in additional garlic and salt and pepper.

Salad:
Arugula
cherry tomatoes
cabot cheddar in crumbles (or similar- nice and sharp, splurge!)
green apple (or pear)- ripe!
salt & pepper

Vinaigrette: Rub bowl with garlic. Mix 1 tblsp mustard, 4 tblsp balsamic vinegar, pour in olive oil to taste and whisk, salt and pepper. Drizzle on salad with spoon!

We served this with a bottle of chianti and some fresh direct garlic bread!