Arugula Pesto with Ricotta

Makes about 1 1/2 cups

ingredients

3 unpeeled garlic cloves
1/4 cup walnuts
1 cup packed arugula leaves
1 cup packed parsley leaves
7–9 tablespoons organic extra virgin olive oil
2 tablespoons reduced fat ricotta cheese
2–4 tablespoons Parmigiano-Reggiano
sea salt, to taste
ground black pepper, to taste

directions

1
Brown garlic in skillet over medium heat (no oil); shake skillet till garlic is just lightly brown in places, about 10 minutes. remove garlic, cool and remove skins.
2
Toast nuts in pan over medium heat, shaking the pan to prevent burning, until lightly brown.
3
Blend till smooth in a food processor: arugula, parsley, garlic, walnuts and 7 TB of olive oil. Drizzle on more olive oil if needed for desired consistency. Place in serving bowl and mix in ricotta and Parmigiano-Reggiano.

notes

Per Serving (47g-wt.): 220 calories (210 from fat), 23g total fat, 3.5g saturated fat, less than 1g dietary fiber, 3g protein, 2g carbohydrate, 5mg cholesterol, 240mg sodium

Source: Bonnie