Arugula Pesto with Ricotta

Makes about 1 1/2 cups
Time 20 min

Toss this pesto with hot pasta or spread it on crusty bread. It's also delicious spooned over roasted asparagus or steamed broccoli.

Special Diets:

Gluten FreeGluten Free
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    3 cloves garlic, unpeeled
    1/4 cupwalnuts
    1 cuparugula, firmly packed
    1 cupfresh flat-leaf parsley, firmly packed
    7 tablespoonsextra-virgin olive oil
    2 tablespoonsreduced-fat ricotta cheese
    2 tablespoonsParmigiano Reggiano, plus more to taste
    1/2 teaspoonfine sea salt
    1/2 teaspoonground black pepper

Exclusively for Prime members in select ZIP codes.

Method

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.


Place in a serving bowl and stir in ricotta and Parmigiano-Reggiano. Season with salt and pepper.

Nutritional Info

Serving Size

1/4 cup

Calories

200

Total Fat

20g

Saturated Fat

3g

Cholesterol

5mg

Sodium

230mg

Total Carbohydrate

2g

Dietary Fiber

1g

Total Sugars

1g

Protein

2g

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.