Basil & Arugala Pesto
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Basil & Arugala Pesto calories by ingredient
Introduction
for pastas or sandwich spreads for pastas or sandwich spreadsNumber of Servings: 8
Ingredients
-
1/4 C pine nuts
1 1/2 cups arugula
1 1/2 cups basil
Kosher salt
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil
1/4 to 1/2 cup ricotta cheese (optional)
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/arugula-basil-pesto-with-pine-nuts-parmesan-and-ricotta.html?oc=linkback
Directions
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