- 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
- 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.)