Ingredients

　　1/4 cup whole almonds, toasted

　　3/4 cup arugula, rinsed well

　　1/4 cup fresh flat-leaf parsley leaves

　　1 tablespoon crème fraîche

　　3 tablespoons extra-virgin olive oil

　　2 teaspoons fresh lemon juice

　　1 garlic clove

　　Coarse salt and freshly ground pepper

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

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.