Arugula-Basil Pesto with Pine Nuts, Parmesan and Ricotta

1. 1

   Toast the pine nuts in a dry skillet until lightly browned; let cool.

2. 2

   Pulse in a food processor until finely ground.

3. 3

   Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.

4. 4

   Add the parmesan and pulse to combine.

5. 5

   Slowly pour in the olive oil, pulsing to incorporate.

6. 6

   Transfer the pesto to a bowl and stir in the ricotta.

7. 7

   You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

8. 8

   Photograph by Kana Okada

* Per serving · 4 servings · Values may vary.

No additional tips available.