This recipe is from one of my favorite old time cookbooks, San Francisco A la Carte, by the San Francisco Junior League, as requested by my newly minted 10 year old niece.
It is a simple recipe with the typical pesto ingredients jazzed up with the extra bite of arugula. All ingredients, other than the butter, oil, and cream, are finely chopped and sauteed together, then tossed with linguine. Unlike a traditional pesto, it doesn’t need to be ground with a mortar and pestle, or blended. Owing to its prep, it is a reminiscent of the classic sauce, but with a more rustic flair.