Farmers Daughter Herbs

arugula basil pestop
2 cups arugula leaves- washed & dried
1/2 cup packed fresh basil leaves
washed & dried
3 garlic cloves - minced
1/4 cup chopped walnuts
juice of one lemon
1/3 cup freshly grated Romano cheese
1/2 cup olive oil
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Blend arugula, basil, & garlic to a fine paste. Add walnuts,  juice, & cheese. Blend while slowly adding olive oil. Makes 1 1/2 cup.
Use this as a sauce for poached fish, or add to mayonnaise for potato salad. Add a small amount to clear chicken broth for an excellent soup base.