Basil-Arugula Pesto

This pesto is a nice twist on traditional basil pesto; serve it with pasta or on crostini.

-To the work bowl of a food processor add ¼ cup olive oil, 1 bag basil leaves (stems and all), 1 bunch arugula leaves (washed and spun dry), ½ cup grated pecorino Romano cheese, 1/3 cup pine nuts, 2 cloves of garlic and ½ tsp lemon zest. 
-With the motor running, add ¼ cup more olive oil and 1 TBS water. 
-Blend until smooth and season to taste with salt and pepper.

Arugula-Pistachio Pesto

-Add 2 garlic cloves to the bowl of a food processor and chop.

-Add ¾ cup finely grated Asiago cheese and 1/3 cup unsalted pistachios.

-Process until nuts are finely chopped.

-Leaving the rubber band on, chop 1 bunch of arugula into thirds.  Wash and spin dry.

-Add the arugula to the food processor, along with the following:

2 tsp finely grated lemon peel

1 TBS fresh lemon juice.

-Blend to a course paste and then add:

¼ cup olive oil

Sea salt and pepper to taste

-Stir very briefly.

-Cover and chill for up to 3 days.

Arugula Pesto II

From Saveur Magazine’s August/September issue. Try a dollop on some ripe red tomatoes or on a steak.

-Wash and spin dry 1 bunch of arugula.

-In a food processor add the following:

1 cup extra virgin olive oil

½ cup finely grated Parmesan

½ cup finely grated pecorino

1/3 cup pine nuts

1 TBS lemon zest

1 clove chopped garlic

-Process until finely chopped and season to taste with sea salt and freshly ground black pepper.

Arugula Pesto I

-In the bowl of a food processor, combine the following:

1 bunch chopped arugula

1/2 cup chopped cilantro or basil

1/2 cup walnuts

1 clove of garlic

-Coarsely grind.

-While food processor is still running drizzle in 1/2 cup extra-virgin olive oil.

-Then mix the following by hand:

1/3 cup grated Parmesan cheese

Some cayenne pepper

Sea salt and freshly ground black pepper to taste.