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 TB Whole Foods Organic Extra Virgin Olive Oil
• 2 TB reduced fat ricotta cheese
• 2-4 TB Parmigiano-Reggiano
• salt and pepper to taste

Method

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.