Arugula Pesto with Ricotta

Arugula Pesto with Ricotta

Makes about 1 1/2 cups
Toss this pesto with hot pasta or spread it on crusty bread. It's also delicious spooned over roasted asparagus or steamed broccoli.
  • 3 cloves garlic, unpeeled
  • 1/4 cup walnuts
  • 1 cup packed arugula leaves
  • 1 cup packed parsley leaves
  • 7 tablespoons extra-virgin olive oil, more if needed
  • 2 tablespoons reduced fat ricotta cheese
  • 2 tablespoons Parmigiano-Reggiano, more to taste
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
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Brown garlic in a dry skillet over medium heat, shaking the skillet from time to time until garlic is just lightly brown in places, about 10 minutes. Remove garlic, cool and remove skins.

Toast nuts in a pan over medium heat, shaking the pan to prevent burning, until lightly brown. Combine arugula, parsley, garlic, walnuts and olive oil in a food processor.

Blend until smooth. Drizzle in more olive oil if needed to obtain desired consistency. Place in a serving bowl and stir in ricotta and Parmigiano-Reggiano. Season with salt and pepper.
Nutritional Info: 
Per Serving: Serving size: 1/4 cup, 200 calories (180 from fat), 20g total fat, 3g saturated fat, 5mg cholesterol, 230mg sodium, 2g carbohydrates, (1 g dietary fiber, 1g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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