Sauce / Dip / Appetizer
Melissa's Corporate Chefs
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 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.)
