1 lb fresh tomatillos
1 large avocado
4 cloves garlic
1 small onion, roughly chopped
1-2 serrano peppers, seeds removed (or left in!)
Pinch of cayenne pepper
Juice of 1 lime
1/4 cup cilantro
Salt, to taste
2 tbsp sour cream

Remove the husks from the tomatillos and drop them whole into a pot of boiling water for 5 minutes to soften them. Using a slotted spoon or tongs, transfer them from the pot to the blender.
Remove the pit and scoop out the avocado flesh. Add it to the blender along with the garlic, onion, peppers, lime juice, and sour cream.
Blend until you reach desired consistency.
Add cilantro, cayenne, and a large pinch of salt, pulsing once or twice to combine.
Leftovers will keep several days in the fridge. Yields 2 cups.

A more mild version of the traditional basil pesto.

4 c. (packed) arugula leaves
1/4c. nuts — pine nuts are probably best
1/4 c. grated hard Italian cheese
1/4 c. olive oil

Combine the arugula leaves, nuts and cheese in a food processor and blend until smooth. With the blender still going, slowly add the olive oil until the desired consistency is reached. Season with salt and pepper to taste.

Can be served immediately over pasta, on toasted baguette, on pizza or as a garnish for another dish. Freezes well. Thaw slowly in the refrigerator the day before desired use.