6 cups baby arugula, washed & dried well (5-oz box)
1/4 cup extra virgin olive oil
1/4 cup almonds
1 cup freshly grated Parmesan cheese
salt and pepper to taste
Wash the greens. While they dry, in a small skillet, let the olive oil warm on MEDIUM. Add the almonds and let cook in the oil, watching the heat so not to burn, til the almonds turn golden.
While the almonds cook, whiz the arugula in the food processor - you may need to work in batches. Add the almond/oil mixture and Parmesan whiz to combine. Season to taste.
Toss pesto with tiny new potatoes for a no-mayonnaise potato salad; stirr into some goat cheese and then slightly warm in the microwave - a terrific appetizer; add some vinegar to make a quick salad dressing.