Vegetarian

Basil and Arugala Pesto takes 5 minutes to prepare.

Basil and Arugala Pesto takes 2 minutes to cook.

Basil and Arugala Pesto makes 8 servings.

The ingredients for Basil and Arugala Pesto are:

1/4 C pine nuts
1 1/2 cups arugula
1 1/2 cups basil
Kosher salt
1/2 cup grated parmesan cheese
1/2 cup extra-virgin olive oil
1/4 to 1/2 cup ricotta cheese (optional)

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/arugula-basil-pesto-with-pine-nuts-parmesan-and-ricotta.html?oc=linkback

Here is how you make Basil and Arugala Pesto:

Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.Add the parmesan and pulse to combine.Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.Serving Size:?yield 1 C/serving size 2T

The nutritional information for Basil and Arugala Pesto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 138.4

• Total Fat: 10.4 g
• Cholesterol: 8.8 mg
• Sodium: 125.8 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 5.7 g
• Protein: 5.8 g