Arugula, Veggies & Rustic Bread

We had a big loaf of rustic bread, and some leftover veggies in the fridge. After making the pesto, we put it all together for lunch and it was really good!

Arugula pesto  -

3-4 cups fresh arugula
olive oil (drizzle in til consistency of pesto)
lemon juice (1 T)
toasted walnuts (1/2 cup - 3/4 cup)
salt to taste

Blend it all in a processor until smooth.

Veggies for topping -

cucumber
carrot
broccoli
lemon juice

Blend in processor just til coarsely chopped
salt to taste

Rustic bread -

cut  into squares

Serve it all together like you would bruschetta!