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1/4 cup (60 mL) plain, whole almonds
2 cloves garlic
2 cups (500 mL) fresh arugula leaves, trim stems (use small, young leaves– they are less pungent and bitter)
1/2 cup (125 mL) extra-virgin olive oil
1/4 tsp sea salt
1/3 cup (80 mL) grated Parmigiano Reggiano cheese (optional)

Add almonds and garlic to food processor and mix until well combined. Add arugula leaves and salt, pulse briefly. Slowly add olive oil and mix until texture is creamy. If mixture is too thick, add a bit more oil. Add cheese if desired. Refrigerate in tightly sealed container–will keep for several days. Pesto may be frozen (without cheese). Add the cheese after the pesto is thawed.