Baby Arugula Pesto with Lemon

4 cups washed and dried baby arugula
1/2 cup UP Extra Virgin Olive Oil (I used the new Spanish Arbequina here)
1/3 cup Pecorino Romano
2 large cloves garlic
1/4 cup blanched, toasted almonds (optional)
1 tablespoon fresh squeezed lemon juice
fresh ground pepper to taste

Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth.  Serve over pasta, with bread, on pizza, bruschetta, with grilled or roasted vegetables, in lasagna, with fish, over beans, in a shoe (j.k.)... etc.