Ricotta pesto Recipe
- 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
- 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.
