Combine in a food processor (you should really think about having a hand crank model so you can make this when the power goes out...again) 3c arugula, 1/4c toasted pistachios, 1 clove garlic, juice from half a lemon, olive oil till it's the consistency you like your pesto, then salt and pepper.
Soak 1/2c golden raisins while you chop 1c celery and one leftover chicken thigh from your grilling expeditions over the weekend, then drain the raisins and mix everything together with more toasted pistachios, like a half cup. You might not need all the pesto so add a little at a time till it looks pretty, and use the leftovers for some other creative thing!
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