3 med. unpeeled garlic cloves1 c. packed fresh Arugula leaves, washed and dried thoroughly 1 c. packed fresh parsley leaves, washed and dried thoroughly ¼ c. pine nuts, walnuts, or almonds 7 Tbsp. extra-virgin olive oil 1/3 c ricotta cheese 2 Tbsp. finely grated Parmesan Salt and ground black pepper

Toast garlic in small dry skillet over med. heat, shaking pan occasionally, until softened & spotty brown, about 8 mins; when cool, remove & discard skins. While garlic cools, toast nuts in skillet over med. heat, stirring frequently, until golden & fragrant, 4 to 5 mins. Place arugula & parsley in heavy-duty, qt-sized, zipper-lock plastic bag; bruise all leaves with meat pounder. In food processor fitted with steel blade, process garlic, nuts, arugula, parsley, & oil until smooth. Transfer small bowl and stir in cheeses; season to taste with salt and pepper.

From Cook’s Illustrated January & February 2001