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Manchego and Marcona Almond Pesto

Makes 11/4 cups 3 ounces arugula    (about 2 cups,    packed) 1 tablespoon lemon zest 2 tablespoons lemon    juice

Makes 11/4 cups


3 ounces arugula

(about 2 cups,


1 tablespoon lemon zest

2 tablespoons lemon


1/2 cup roasted

Marcona almonds

1/4 pound Manchego,

grated (11/2 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.

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.EndText