Ingredients:

16 ounces fresh arugula

1 cup extra virgin olive oil

1/2 cup blanched slivered almonds

1/4 cup seasoned rice wine vinegar

2 teaspoons honey

2 teaspoons kosher salt

Method:

Wash the arugula, then place in a bowl filled with ice water. Let sit for 15 minutes. In a blender, combine the oil, almonds, vinegar, honey, and salt. Blend well until emulsified.

Use your hands to lift about half of the arugula from the ice water; shake it to remove excess water, but don’t dry it completely - some water will help the emulsion. Add the arugula to the blender, and blend on low speed until it’s mostly incorporated. Repeat with the remaining arugula. Use a blender plunger to help the process along. Turn the blender to high and process for 30-45 seconds until thoroughly incorporated - the mixture should be bright green and completely homogenous.

Transfer to a lidded container and refrigerate until ready to use. If freezing, place the pesto in a sealed container, such as a mason jar or a ziptop plastic bag. Label and date, then freeze for up to six months.