Ricotta pesto

Name: Ricotta pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 30.00 g Pine nut; 30.00 g basil; 2.00 კბილი Garlic; 60.00 g Parmesan; 30.00 g Pecorino; 100.00 ml Olive Oil; 100.00 g Ricotta

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

Prep10 min

Cook5 min

Servings4

Cal/serving340

#appetizer#sauce#italian#pesto

Ingredients

Servings

Garlic2 კბილი
Olive Oil100 ml

Instructions

4 steps

1
Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet. Bake for 3-4 minutes.
2
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.
3
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.
4
Serve with pasta or as a dip.

Nutrition

1 serving ≈ 88 g

Nutrition values are estimates. - means data is unavailable.

340

kcal

12.3g

Protein

6.1g

Carbs

29.8g

Fat

1.3g

Fiber

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Ricotta pesto

Ingredients

Instructions

Nutrition

My notes and cooking history

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