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Ricotta pesto

Ricotta pesto

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 4
Dietary: Egg-free Healthy Nut-free Pregnancy-friendly Vegetarian

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

By Anna Del Conte

From The Cook Who Changed Our Lives

Ingredients

20g/¾oz 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
275g/9½oz ricotta

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.