Basil-Arugula Pesto

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. 1
    Place 1/2 cup oil and next 6 ingredients in processor.
  2. 2
    Process to thick paste.
  3. 3
    With motor running, add remaining 1/4 cup oil and 2 tablespoons water to processor.
  4. 4
    Blend until smooth.
  5. 5
    Season pesto to taste with salt and pepper.
  6. 6
    (Can be made 2 days ahead.
  7. 7
    Pour thin layer of oil over pesto; cover and chill.)

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