Arugula Pesto With Ricotta


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


Toss This Pesto With Hot Pasta Or Spread It On Crusty Bread. It's Also Delicious Spooned Over Roasted Asparagus Or Steamed Broccoli.

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