We like the flavor of toasted, skin-on, whole almonds, but any almonds will taste great–just be sure to toast them first for the extra depth of flavor. Serve this sauce over grilled flank steak or lamb chops, or toss with tuna, white beans, and cherry tomatoes.
How to Make It
Pulse loosely packed arugula, fresh mint, toasted almonds, grated Parmigiano-Reggiano cheese (about 2 Tbsp.), garlic cloves, lemon zest, fresh lemon juice, and kosher salt in a food processor until finely chopped. With processor running, slowly drizzle in extra-virgin olive oil. Add warm water; process until blended.