Arugula Basil Pesto (over Pasta)

  • 1/3 cup pine nuts
  • 1 ½ cups arugula
  • 1 ½ cups basil
  • Kosher Salt
  • ½ cup grated parmesan cheese
  • ½ cup extra virgin olive oil
  • ¼-1/2 cup ricotta cheese (optional)

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.


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