Manchego and Marcona Almond Pesto

Rich sheep’s milk cheese pairs well with roasted almonds. In this Spanish twist, the two come together with peppery arugula and lemon zest to make a bright tasting pesto that is perfect for linguine with shrimp, baked fish, or roasted cherry tomatoes and olives tossed with penne. For breakfast, try spreading this pesto on toast and topping it with a soft-boiled egg.

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  3 oz. arugula (about 2 cups, packed)
  
  


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  1 Tbs. lemon zest
  
  


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  2 Tbs. lemon juice
  
  


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  1/2 cup roasted Marcona almonds
  
  


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  1/4 lb. Manchego, grated (1-1/2 cups)
  
  


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  2 small garlic cloves
  
  


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  Sea salt, to taste
  
  


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  1/2 cup extra-virgin olive oil
  
  

Tip:

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

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.