Arugula-Basil Pesto with Pine Nuts, Parmesan and Ricotta

Ingredients

• 1.5 cups arugula 
• 1.5 cups basil 
• 4 servings kosher salt 
• 0.5 cup olive oil extra-virgin
• 0.5 cup parmesan cheese grated
• 0.3 cup pinenuts 
• 0.3 cup ricotta cheese 

Equipment

• food processor
• bowl
• frying pan

Directions

1. Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
2. Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
3. Add the parmesan and pulse to combine.
4. Slowly pour in the olive oil, pulsing to incorporate.
5. 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.
6. Photograph by Kana Okada