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Basil Arugula Pesto
By Melissa's Corporate Chefs

Basil Arugula Pesto

3/4 cup Extra Virgin Olive Oil
3 cups Basil Leaves loosely packed
1 cup Arugula Leaves loosely packed
1/2 cup Romano Cheese grated
1/3 cup Pine Nuts
2 cloves Organic Garlic peeled
1/2 teaspoon Lemon Peel
2 tablespoons Water (Lukewarm)

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.)