Arugula-Basil Pesto with Pine Nuts, Parmesan and Ricotta

Total Time:
10 min
Cook:
10 min

Yield:
1 cup pesto
Level:
Easy

Ingredients
Directions

Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.

Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.

Add the parmesan and pulse to combine.

Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

Photograph by Kana Okada


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