Arugula, Parsley and Ricotta Pesto with Pasta
By using both arugula and parsley brings double refreshing taste into the pesto, ricotta adds the extra moisture and creaminess without overwhelming the parmesan, and the toasted walnuts makes the pesto taste nutty and fragrant. Toss it with pasta, or use it as a base on the pizza!
Ingredients
| 2 | large |
garlic cloves
thinly sliced |
* |
| ⅓ | cup |
walnuts
coarsely chopped and toasted |
|
| 1 | cup |
arugula (roquette)
fresh and packed, washed and dried |
|
| 1 | cup |
parsley leaves
fresh and packed, washed and dried |
|
| 5 | tablespoons |
olive oil, extra-virgin
|
|
| ⅓ | cup |
ricotta cheese
|
|
| 3 | tablespoons |
Parmesan cheese
|
|
| 1 | x |
salt and black pepper
to taste |
* |
Directions
Preheat the oven to 350℉ (180℃).
Place the garlic slices and walnuts in a single layer on a baking sheet.
Drizzle a little bit olive oil over the garlic slices.
Toast both garlic and walnuts in the oven.
After 10 to 12 minutes, take the baking sheet out of the oven, remove the garlic and set aside.
Return the baking sheet with walnuts into the oven, keep toasting until the walnuts are deeply golden, brown and very fragrant, another 5 minutes.
Turn off the ove, remove the walnuts from the sheet, set aside and let cool.
Meanwhile put the arugula and parsley into a zip-lock bag, bruise the leaves with a meat pounder.
Place toasted garlic, walnuts, bruised arugula, parsley and olive oil into a processor, process until smooth.
Put the mixture into a medium bowl, add the ricotta and parmesan cheese, stir until well mixed.
Season with salt and black pepper to taste.
Toss with cooked pasta as your choice.
Serve and enjoy!
Nutrition Facts
Serving Size 29g (1.0 oz)
United States
Can you freeze this Arugula, Parsley and Ricotta Pesto?
almost 4 years ago