Combine arugula and almonds in a food processor; pulse to chop. Add shallots and lemon juice and, while pulsing, drizzle olive oil in a steady stream until the pesto is thick and emulsified.

Add salt and pepper to taste; pulse to combine. Serve in a small ramekin, spooned over cheese or alongside cheese.

Pesto will keep several days in a sealed container topped with a thin layer of olive oil in the refrigerator.

*For a longer lasting, bright green pesto, quickly blanch the arugula by dropping it into a colander in boiling water for 10 sec. Remove and immediately cool by placing the colander into a prepared ice bath. Remove and drain arugula well.

**To toast almonds, place nuts in a single layer in an ungreased shallow pan. Bake at 350°F for 5 to 10 min. Remove from pan to cool.