Arugula and Ricotta Pesto

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Appears in Cook's Illustrated January/February 2001

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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