Basil-Arugula Pesto

• 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

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.)

extravirgin olive oil, fresh basil, arugula, romano cheese, pine nuts, garlic, water

Taken from www.epicurious.com/recipes/food/views/basil-arugula-pesto-105175 (may not work)