Basil Arugula Pesto
From Bon Appetit magazine, a quick easy pesto to toss over pasta, salad, or spread on toast.
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.)