Basil & Arugala Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 C pine nuts1 1/2 cups arugula1 1/2 cups basilKosher salt1/2 cup grated parmesan cheese1/2 cup extra-virgin olive oil1/4 to 1/2 cup ricotta cheese (optional)Read more at: https://www.foodnetwork.com/recipes/food-network-kitchens/arugula-basil-pesto-with-pine-nuts-parmesan-and-ricotta.html?oc=linkback
Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
Add the parmesan and pulse to combine.
Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
Serving Size: yield 1 C/serving size 2T
Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
Add the parmesan and pulse to combine.
Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.
Serving Size: yield 1 C/serving size 2T
Nutritional Info Amount Per Serving
- Calories: 138.4
- Total Fat: 10.4 g
- Cholesterol: 8.8 mg
- Sodium: 125.8 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 5.7 g
- Protein: 5.8 g
Member Reviews