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Arugula and Ricotta Pesto




Source of Recipe


CBS


Recipe Introduction


Makes about 1 1/2 cups. Enough to sauce 1 pound cooked pasta.


List of Ingredients




3 medium cloves garlic, unpeeled
1/4 cup pine nuts, walnuts, or almonds
1 cup packed fresh arugula leaves
1 cup packed fresh parsley leaves
7 tablespoons extra-virgin olive oil
1/3 cup ricotta cheese
2 tablespoons finely grated Parmesan cheese
Salt and ground black pepper

Recipe



Toast the garlic in a small, dry skillet over medium heat, shaking the pan occasionally, until softened and spotty brown, about 8 minutes; when cool, remove and discard the skins. While the garlic cools, toast the nuts in the same skillet over medium heat, stirring frequently, until golden and fragrant 4 to 5 minutes.
Place the arugula and parsley in a heavy-duty quart-sized zipper-lock plastic bag; bruise all the leaves with a meat pounder.
In the work bowl of a food processor fitted with a steel blade, process the garlic, nuts, arugula, parsley, and oil until smooth, stopping as necessary to scrape down the sides of the bowl. Transfer the mixture to a small bowl and stir in the cheeses; season to taste with salt and pepper.