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Ricotta pesto

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Ricotta pesto

This is perfect as a dip served with cured meat, bread, hard boiled eggs and olives, or for tossing with pasta.

Ingredients

  • 20²µ/¾´Ç³ú pine nuts
  • 50g/1¾oz fresh basil leaves
  • 2 garlic cloves, roughly chopped
  • pinch sea salt
  • 4 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese)
  • 2 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese)
  • 125ml/4fl oz light extra virgin olive oil
  • 275²µ/9½´Ç³ú ricotta