-5 cups loosely packed arugula
-1/2 cup fresh mint
-1/4 cup toasted almonds
-1/2 ounce grated Parmigiano-Reggiano cheese (about 2 Tbsp.); vegan replacement option is nutritional yeast.
-2 garlic cloves
-1 teaspoon lemon zest
-2 tablespoons fresh lemon juice
-3/4 teaspoon kosher salt
-1/3 cup extra-virgin olive oil
-2 tablespoons warm water
1.Pulse loosely packed arugula, fresh mint, toasted almonds, grated Parmigiano-Reggiano cheese or nutritional yeast, garlic cloves, lemon zest, fresh lemon juice, and kosher salt in a food processor until finely chopped.
2.With the processor running, slowly drizzle in extra-virgin olive oil. Add warm water; process until blended.