Arugula-Basil Pesto with Pine Nuts, Parmesan and Ricotta
Recipe courtesy of
Food Network Kitchen
From:
Food Network Magazine
- Total:
- 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
Recipe courtesy Food Network Magazine
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