Ricotta pesto
An average of 5.0 out of 5 stars from 3 ratings
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4
This is perfect as a dip served with cured meat, bread, hard boiled eggs and olives, or for tossing with pasta.
Ingredients
Method
Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet. Bake for 3–4 minutes.
Put the basil, garlic, salt and most of the toasted pine nuts, in a food processor or mortar and grind until a paste. Reserve some of the pine nuts for garnishing.
Tip into a medium-sized bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the oil very gradually, beating continuously with the spoon. Mix in the ricotta and remaining pine nuts using a fork.
Serve with pasta or as a dip.
