Basil-Arugula Pesto

Name: Basil-Arugula Pesto
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

8 ingredients

7 steps

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

Directions

1

Place 1/2 cup oil and next 6 ingredients in processor.
2

Process to thick paste.
3

With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor.
4

Blend until smooth.
5

Season pesto to taste with salt and pepper.
6

(Can be made 2 days ahead.
7

Pour thin layer of oil over pesto; cover and chill.)