Combine arugula, spinach, Parmesan, pine nuts, basil, and garlic in food processor. Pulse quickly, about 6 times. Turn on processor. Slowly add oil. Process until oil is combined. Turn off processor. Add salt. Give it a quick pulse. Refrigerate until ready to use. Makes about 1½ cups.
Cranberry Wine packs a tart cranberry punch with a smooth and sweet finish. Serve it as an aperitif, drink it with traditional holiday meals, or enjoy it as dessert. Serve chilled.