pesto alla ricotta
This is best made with buffalo or sheep’s ricotta as they have a creamier texture.
for 6
2 large bunches of fresh basil, washed and dried
2 garlic cloves, peeled
15 g pine kernels
Maldon salt and freshly ground black pepper
1 tablespoon freshly grated Pecorino cheese
1 tablespoon freshly grated Parmesan
100 g ricotta cheese
4 tablespoons extra virgin olive oil
Put the basil, leaves and stalks, into a pestle and mortar with the garlic, pine kernels and a pinch of salt. Pound thoroughly with the pestle to a rough paste. Add the grated cheeses, and continue to pound to a smooth paste. Remove to a bowl and stir in the ricotta and the extra virgin olive oil. Check the seasoning.
The first step may be done in a food processor rather than a pestle and mortar.