Add the Marcona almonds, basil leaves, garlic, Parmigiano Reggiano, crushed red pepper, and arugula to a large food processor. Pulse until a coarse meal forms.

With the processor on, slowly add ½ cup of extra virgin olive oil. If you want a smoother pesto, continue adding the remaining ¼ cup of extra virgin olive oil until your desired consistency is met. Taste and add salt and pepper, and pulse the processor to incorporate.

Transfer the pesto to a serving bowl and enjoy over pasta, on sandwiches, or with grilled vegetables. Refrigerate the pesto in an airtight container for up to one week or freeze in an airtight container for up to 6 months. Enjoy!