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:
Ingredients
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
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.