Almonds, rather than pine nuts, complement the arugula.

6 c arugula
1/4 c almonds
1/4 c olive oil, plus extra if necessary
1 c grated Parmesan cheese
pepper, to taste

1. Wash and dry arugula. Chop coarsely. Transfer half the arugula to a food processor. Pulse a few times until the bulk of the arugula has reduced. Add the remaining half and pulse again. Don’t puree.

2. For the almonds, there are three options–raw; dry roast; oil roast. For raw, simply add almonds, olive oil, and grated Parmesan to already buzzed arugula in food processor and process until a smooth paste forms, adding more olive oil if mixture seems too thick. For dry roast, put almonds on a baking sheet and roast at 300ºF for 10 to 15 minutes until fragrant. Add, with oil and cheese, to food processor. For oil roast, put olive oil and almonds in a small skillet over medium heat and cook for about 5 minutes, until almonds begin to sizzle. Cool some, then add, along with cheese to food processor. Each method will give a different almond flavor.

3. Transfer pesto to a bowl. Add some pepper, to taste.