Recipe: Arugula and Ricotta Pesto

Adapted from Cook’s Illustrated Magazine, Christopher Kimball, January/February 2001 as included in the Just Food arugula tip sheet from Gaining Ground

Arugula and Ricotta Pesto

Ingredients:

• 3 medium garlic cloves
• 1/4 cup pine nuts, walnuts, almonds, or sunflower seeds
• 1 cup packed fresh arugula leaves, washed and dried thoroughly
• 1 cup packed fresh parsley leaves, washed and dried thoroughly
• 1/4 cup packed fresh basil leaves
• 7 tbsp olive oil
• 1/3 cup ricotta cheese
• 2 tbsp Parmesan cheese, grated
• salt and pepper to taste

Directions

1. In a food processor or blender, combine garlic, nuts or seeds, arugula, parsley, basil, and oil and blend until it forms a smooth mixture. You may have to scrape down the sides of the processor or blender.
2. Transfer the mixture to a small bowl and stir in the cheeses, salt, and pepper.

This recipe makes about 1-1/2 cups of pesto, enough to sauce on pound of cooked pasta.
It is best to add 3-4 tbsp of the water the pasta was cooked in to the pesto before tossing it with the pasta.