1/2 cup Crisco Pure Canola Oil
2 cups packed fresh arugula leaves
1/2 cup shelled, blanched almonds
5-6 cloves garlic, cut into pieces
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Romano cheese
1 pound penne pasta
Place the Crisco Pure Canola Oil, arugula, almonds, garlic, lemon juice, salt, and pepper in a food processor fitted with the metal blade, or in a blender and puree. Stop and scrape the sides down 2 or 3 times to puree evenly. Add the cheese and process about 10 seconds. Do not over process, the pesto should have texture. Pesto can be made up to 2 days in advance and stored in the refrigerator.
Cook the pasta, drain well, and put it back in the pot it was cooked in. Add the pesto and toss well. Serve with extra grated Romano cheese on the side. Enjoy!