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
1/2
tsp grated lemon peel
Directions
1.
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.)
