4 cups (about 6 ounces) packed fresh arugula leaves*
1/2 cup slivered almonds, toasted**
2 tablespoons shallots, chopped
Juice of 1/2 lemon
3/4 cup extra virgin olive oil
Sea salt and pepper, to taste
A spicy alternative to traditional basil pesto, arugula pesto presents a peppery contrast to the cheese.
Combine arugula and almonds in a food processor; pulse to chop.
Add shallots and lemon juice and, while pulsing, drizzle olive oil in
a steady stream until the pesto is thick and emulsified. Add salt and pepper to taste; pulse to combine. Serve in a small ramekin, spooned over cheese or alongside cheese. Pesto will keep several days in a sealed container topped with a thin layer of olive oil in the refrigerator.
*For a longer lasting, bright green pesto, quickly blanch the arugula by dropping it into a colander in boiling water for 10 seconds. Remove and immediately cool by placing the colander into a prepared ice bath. Remove and drain arugula well.
**To toast almonds, place nuts in a single layer in an ungreased shallow pan. Bake at 350°F for 5 to 10 minutes. Remove from pan to cool.