This sauce is delicious served with grilled meats and veggies or tossed with white beans and cherry tomatoes. Make a large batch and freeze some for later.
Makes about 1 cup
¼ cup toasted almonds, let cool
2 garlic cloves
1 teaspoon lemon zest
5 cups arugula, loosely packed
½ cup fresh mint
¾ teaspoon sea salt
pinch of black pepper
pinch of red pepper flakes (optional)
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
2 tablespoons warm water
2 tablespoons Parmigiano-Reggiano cheese, finely grated*
*If freezing, do not add the grated cheese. When you are ready to use, remove pesto from the freezer and allow it to completely thaw. Stir in the cheese before serving.