Arugula and Ricotta Pesto

Name: Arugula and Ricotta Pesto
Yield: Serves 4 to 6 (Makes 1 1/2 cups, enough for 1 lb of pasta)
Cuisine: Italian
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

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Appears in Cook's Illustrated January/February 2001

When fresh basil is out of season, use arugula, nuts, mushrooms, or even roasted peppers to make a quick, full-flavored pesto.

SERVES4 to 6 (Makes 1 1/2 cups, enough for 1 lb of pasta)

TIME25 minutes

WHY THIS RECIPE WORKS

For a pesto recipe that could be prepared in colder months when basil is hard to come by, we turned to arugula, parsley, or thyme in place of basil and added flavor with nuts, mushrooms, and roasted red peppers.

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