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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Arugula-Basil Pesto with Pine Nuts, Parmesan and Ricotta

Total:: 10 min
Cook:: 10 min

Yield:: 1 cup pesto

Level:: Easy

Ingredients

1/3 cup pine nuts
1 1/2 cups arugula
1 1/2 cups basil
Kosher salt
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil
1/4 to 1/2 cup ricotta cheese (optional)

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

Recipe courtesy Food Network Magazine

My Private Notes

Name: Arugula-Basil Pesto with Pine Nuts, Parmesan and Ricotta
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 cup pesto
Ingredients: 1/3 cup pine nuts; 1 1/2 cups arugula; 1 1/2 cups basil; Kosher salt; 1/2 cup grated parmesan cheese; 1/2 cup extra-virgin olive oil; 1/4 to 1/2 cup ricotta cheese (optional)