Arugula-Basil Pesto with Pine Nuts, Parmesan and Ricotta

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  • Level: Easy
  • Total: 10 min
  • Cook: 10 min
  • Yield: 1 cup pesto
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Ingredients

Directions

  1. Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
  2. Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
  3. Add the parmesan and pulse to combine.
  4. 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.

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