Name: Basil-Arugula Pesto
Yield: Makes about 1 1/2 cups
Ingredients: 3/4 cup extra-virgin olive oil; 3 cups (loosely packed) fresh basil leaves; 1 cup (loosely packed) fresh arugula; 1/2 cup grated pecorino Romano cheese; 1/3 cup pine nuts; 2 garlic cloves, peeled; 1/2 teaspoon grated lemon peel; 2 tablespoons lukewarm water

Toss this delicious pesto with 1 1/2 pounds of your favorite pasta, or spread it on slices of Italian bread.

Recipe information

Yield
Makes about 1 1/2 cups

Ingredients

3/4 cup extra-virgin olive oil

3 cups (loosely packed) fresh basil leaves

1 cup (loosely packed) fresh arugula

1/2 cup grated pecorino Romano cheese

1/3 cup pine nuts

2 garlic cloves, peeled

1/2 teaspoon grated lemon peel

2 tablespoons lukewarm water

Preparation

Place 1/2 cup oil and next 6 ingredients in processor. Process to thick paste. With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor. Blend until smooth. Season pesto to taste with salt and pepper. (Can be made 2 days ahead. Pour thin layer of oil over pesto; cover and chill.)