Almond-Arugula Pesto

• 1/4 cup whole almonds, toasted
• 3/4 cup arugula, rinsed well
• 1/4 cup fresh flat-leaf parsley leaves
• 1 tablespoon creme fraiche
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1 garlic clove
• Coarse salt and freshly ground pepper

1. In a food processor, pulse all the ingredients except salt and pepper until smooth.
2. Season with salt and pepper.
3. The pesto can be refrigerated in an airtight container for up to 2 days.

whole almonds, arugula, parsley, creme fraiche, extravirgin olive oil, lemon juice, garlic, salt

Taken from www.epicurious.com/recipes/food/views/almond-arugula-pesto-392493 (may not work)