How to make
Wash and strain the fresh arugula and basil leaves well.
Put them in a blender along with the peeled garlic clove and a drizzle of olive oil.
Grind a few time, in order for fine pieces to be obtained or blend to the desired smoothness.
Grate the cheese on a fine grater and add it to the aromatic pesto.
Dilute with olive oil and mix well.
Add salt, if desired, but try the pesto first, as parmesan and pecorino are salty and it may not need extra salt.
Use the pesto with basil and arugula in your salads, pasta or bruschettas.
