Chef John's Almond Arugula Pesto

Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.

Pulse arugula olive oil almonds and garlic together in a blender scraping down the sides until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.