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Categories:Viewed: 52 - Published at: 9 years ago
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
Method
- 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.)
