Process the garlic and almonds in a food processor until minced. Add the arugula, basil, oils, lemon zest, and juice and continue to process until the desired texture is achieved, scraping down the sides of the bowl as needed. Spoon the pesto into a bowl and fold in the cheese.
Season with salt and pepper to taste. Drizzle truffle oil over the top and sprinkle with cheese, if desired.
Makes approximately 1 1/2 cups