Chips 'n Dip

For Arugula Pesto Dip:

• 2 cups farm fresh arugula
• 2 cloves garlic
• ½ cup almonds or walnuts (if desired!)
• Zest of one lemon
• Salt and pepper, to taste
• Pinch of cayenne pepper 
• ½ cup olive oil
• ⅓ cup grated Parmesan

Add all ingredients except the olive oil and cheese into a food processor. Run the processor until finely ground. Drizzle olive oil on top while running the processor at a slow speed (30 seconds). Pour into a bowl and mix the cheese in. This will keep for a few weeks if put into a sealed contained in the refrigerator. 

For Chips: 

• One share of Wild Hope Farm potatoes (4-5 medium sized potatoes)
• 3 tbs olive oil
• Salt and pepper to taste

Preheat the oven to 400 degrees. Rinse potatoes in sink. Slice cleaned potatoes into thin wedges. Place sliced potatoes on baking sheet and sprinkle with olive oil until most potatoes are covered. Top with salt and pepper and heat in the oven until potatoes are crisp and slightly brown (about 30 minutes).