Angèle shares her must-try recipe for arugula pesto with almonds:

Serves 4

Preparation time: 10 minutes

Ingredients:

200g arugula

100g whole almonds

120g grated Parmesan cheese

2 garlic cloves

20cl camelina oil

Ground pepper

Preparation:

1. Pan-roast the almonds for a few minutes, turning occasionally. Leave to cool. You can also soak them the old-fashioned way, to let them develop all their goodness.

2. Rinse and spin-dry the arugula and place the garlic, almonds and oil in the bowl of your blender. Blend on high speed until smooth, adding a little water if necessary. Add the Parmesan cheese at the end if you wish.

3. To preserve your pesto longer, you can quickly blanch the arugula leaves in boiling water. In this case, bring a small pan of water to the boil and immerse the arugula for about 2 minutes, then rinse under cold water to stop the cooking process.

4. Enjoy this green pesto with delicious fresh spaghetti or simply on Nordic seed bread with a few slices of cucumber!