Basil and Arugula Pesto Sauce

Basil and Arugula Pesto Sauce


  • 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


  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.

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