Pan-Seared Venison with Arugula Pesto and Portabella Mushrooms

Arugula and Ricotta Pesto

This is a zippy variation of the classic to enjoy with chicken, pork, fish, fowl and risotto.

1 bunch arugula, (about 2 cups), washed well

½ cup ricotta

2 cloves garlic, pasted

½ cup pecans, toasted if desired

¼ cup olive oil

Salt and pepper to taste

Method: Puree the arugula, ricotta, garlic and pecans. Drizzle in the oil. Season well with salt and pepper.


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