Ingredients
3 unpeeled garlic cloves
1/4 cup walnuts
1 cup packed arugula leaves
1 cup packed parsley leaves
7 tablespoons extra virgin olive oil, more if needed
2 tablespoons reduced fat ricotta cheese
2 to 4 tablespoons Parmigiano-Reggiano
1/2 teaspoon salt
1/2 teaspoon pepper
Description
Toss This Pesto With Hot Pasta Or Spread It On Crusty Bread. It's Also Delicious Spooned Over Roasted Asparagus Or Steamed Broccoli.
Wholefoods
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter