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:

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 olive oil and 2 tablespoons water to processor.

4. Blend until smooth.

5. 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.