1 1/2 cup small basil leaves, tightly packed
1 clove garlic, peeled and chopped
3 1/2 T pinenuts, toasted
1/4 cup extra virgin olive oil
2 T Sardo pecorino cheese, grated (parmesan may be substituted)
salt to taste
1 T ricotta cheese
Place the basil, garlic, pinenuts and 1/2 of the oil in a food processor, pulse, stopping occasionally to press down the leaves and scrape the sides of the bowl. Adding the remainder of the oil slowly continue to pulse until the texture is just slightly chunky. Do not overheat the pesto by excessive blending. Spoon the pesto into a bowl and add the cheese, salt and ricotta. Cover the pesto with a film of olive oil until ready to use. To use the pesto, simply toss over warm pasta and serve immediately.
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