Manchego and Marcona Almond Pesto


3 ounces arugula (about 2 cups, packed)

1 tablespoon lemon zest

2 tablespoons lemon juice

1/2 cup roasted Marcona almonds

1/4 pound Manchego, grated (1 1/2 cups)

2 small garlic cloves

Sea salt, to taste

1/2 cup extra-virgin olive oil



1. Place everything but the olive oil in a food processor or blender and combine until roughly chopped. Then, with the blade running, slowly add the olive oil until the mixture is well combined. For a rough pesto, use a mortar and pestle. Makes 1 1/4 cups.




Note: Marcona almonds are available at many grocery and specialty food stores. If you can't find them, substitute toasted almonds, preferably skinless.

Per two-tablespoon serving: 118 calories, 1 gram protein, 2 grams carbohydrates, no sugar, 13 grams fat, no cholesterol, 61 milligrams sodium, 1 gram dietary fiber.