Arugula Pesto
Ingredients
- 2 cups baby arugula
- 1/3 cup grated Parmesan
- 1/4 cup pine nuts, toasted
- 1 T lemon juice
- 1 clove garlic
- 1/2 cup extra virgin olive oil
- Kosher salt
- 1/2 cup Ricotta cheese
- Sweet Ali’s focaccia, sliced and lightly toasted
Directions
- In food processor, pulse arugula, Parmesan, pine nuts, lemon juice, garlic, olive oil and 1/4 teaspoon salt until smooth.
- Spread toasted focaccia with ricotta; top with pesto, pine nuts and lemon zest.