Arugula & Almonds Pesto

This week's recipe is a really quick and simple. It's a pesto using arugula, toasted almonds and Pecorino cheese.

You can use Pecorino or Parmesan cheese. Either one is fine.

Don't forget to let the almonds cool down completely before placing them in the food processor.

You can blend the ingredients longer if you want and smoother texture. I like the texture you see in the picture above because you still have tiny bits of toasted almonds that give a nice subtle crunch to your pesto.

Bon appétit!

Ingredients

whole almonds -- 2.12 oz. -- 60g
arugula --  2.82 oz.-- 80g
1 peeled garlic clove
extra virgin olive oil -- 3.3 fl.oz. -- 100ml
1 tbsp. of lemon juice
grated Parmesan cheese or Percorino -- 2.12 oz.  -- 60g
1/2 tsp. of salt (adjust to taste, the cheese is salty)