Angèle shares her essential recipe for arugula and almond pesto:

For 4 people

Preparation: 10 minutes

Ingredients :

200g of arugula

100g whole almonds

120g grated parmesan cheese

2 cloves of garlic

20cl of camelina oil

Pepper from the mill

Preparation :

1. Toast the almonds in a pan for a few minutes, turning them over occasionally. Let them cool. You can also soak them overnight to release all their benefits.

2. Rinse and spin dry the arugula and add the garlic, almonds, and oil to the bowl of your blender. Blend on high speed until smooth; you can add a little water if necessary. Add the Parmesan cheese at the end if desired.

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

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