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tomato and ricotta pesto

5.0

(1)

www.finecooking.com

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Servings: 2

Author : Lisa Lahey

Ingredients

Remove All · Remove Spices · Remove Staples

6 oz. cherry or grape tomatoes (about 1-1/2 cups)3 oz. Parmigiano-Reggiano or Grana Padano, coarsely grated (about 1 cup)3/4 cup ricotta, whole or part skim1/3 cup pine nuts1/4 cup olive oil1 medium clove garlicKosher salt1/3 packed cup fresh basil leaves, coarsely chopped

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Instructions

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Process the tomatoes, cheeses, pine nuts, oil, garlic, and 1/2 tsp. salt in a food processor until smooth, 2 to 3 minutes. Add the basil, and pulse until combined but with some green flecks, 7 to 8 times. Use right away, or cover and refrigerate.