Basil and Arugula Pesto Sauce

Ingredients:

3/4 cup extra virgin olive oil
3 cups fresh basil leaves
1 cup 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:

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

Process to thick paste.

With motor running, add remaining 1/4 cup olive 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 olive oil over pesto; cover and chill.) Makes about 1 and 1/2 cups.

Note: Toss this delicious pesto with 1 and 1/2 lbs of your favorite pasta, or spread it on slices of Italian bread.