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.

Jamie Vespa
This Story Originally Appeared On cookinglight.com


Credit: Greg DuPree

Recipe Summary test

Serves 8 (serving size: 2 tbsp.)


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

121 calories; fat 12g; saturated fat 2g; protein 2g; carbohydrates 2g; fiber 1g; sugars 1g; sodium 194mg.