Arugula-almond pesto

MAKES 4 SERVINGS

1 pound arugula

1 clove garlic, peeled

6 ounces almonds, chopped

2 ounces Parmigiano-Reggiano, freshly grated

Juice of 1/2 a lemon

1/2 cup olive oil

Salt and pepper, to taste

Blanch arugula and garlic in a pot of boiling water for about a minute. Drain and place in ice water. Wrap arugula in paper towels or kitchen cloth and gently squeeze to remove excess water.

Preheat oven to 350 degrees. Spread almonds evenly on a sheet pan in a single layer and roast them for about 10 minutes, rotating halfway through so edges don't burn. It is important that the almonds are darkly toasted to bring out their flavor.

Place arugula and garlic in a food processor and pulse to combine. With the motor running, add toasted almonds, followed by cheese, lemon juice, olive oil and salt and pepper to taste. Puree until all ingredients are coarsely combined, but not completely smooth (about 30 seconds). Serve with pasta, or use as a sauce for pizza.

From Mohammad Islam and Malika Ameen at Aigre Doux

Nutrition facts per serving: 580 calories, 53 g fat, 8 g saturated fat, 12 mg cholesterol, 16 g carbohydrates, 18 g protein, 322 mg sodium, 8 g fiber