Arugula and Ricotta Pesto

Ingredients

• 3 medium cloves garlic, unpeeled
• 1/4 cup pine nuts (or walnuts or almonds)
• 1 cup arugula (packed), washed and dried thoroughly
• 1 cup fresh parsley leaves (packed), washed and dried thoroughly
• 7 Tablespoons extra-virgin olive oil
• 1/3 cup ricotta cheese
• 2 Tablespoons grated Parmesan cheese
• Salt and ground black pepper
• MAKES 1 1/2 CUPS, ENOUGH FOR 1 LB OF PASTA

Instructions

1. Toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool, remove and discard skins. While garlic cools, toast nuts in skillet over medium heat, stirring frequently, until golden and fragrant, 4 to 5 minutes.
2. Place arugula and parsley in heavy-duty, quart-sized, zipper-lock plastic bag; bruise all leaves with meat pounder.
3. In workbowl of food processor fitted with steel blade, process garlic, nuts, arugula, parsley, and oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheeses; season to taste with salt and pepper.
4. Note that when adding any pesto to cooked pasta it is important to include three or four tablespoons of the cooked pasta water for proper consistency and even distribution. This pesto can be kept in the refrigerator for up to three days if covered with a sheet of plastic wrap or a thin film of oil.