Pesto rosso e ricotta/Pesto alla siciliana

Atsuko

April 8, 2024

Comments

Atsuko

Founder of @Umami Sans Frontières

Fresh and creamy pasta sauce made with tomatoes and ricotta cheese. It goes well with cold pasta, so it’s a great dish for summer.

Expense

💵

Preparation

20 mins

Baking time

Rest time

Ingredients

1 Portions

Metric Imperial

300 g

Cherry tomatoes 300g
30 g

Basil leaves 30g
1

Clove of garlic
100 ml

Olive oil
100 g

Ricotta cheese
50 g

Parmigiano cheese
30 g

Pine nuts or walnuts
1

Salt Appropriate amount
1

Pepper Appropriate amount

Cooking time: About 20 minutes

Ingredients:

Cherry tomatoes 300g
Basil leaves 30g
1 clove of garlic
Olive oil 100ml
Ricotta cheese 100g
Parmigiano cheese 50g
Pine nuts or walnuts 30g
Salt Appropriate amount
Pepper Appropriate amount

How to make it:

1/Wash the tomatoes, cut them in half, and remove the seeds and juice inside.

2/ Wash the basil leaves and drain them with a dish towel or kitchen paper.

3/ Grate the Parmesan cheese.

4/ Put the tomatoes, basil leaves, pine nuts, garlic, and olive oil in a food processor and make a smooth paste.

5/ Add Parmesan cheese and ricotta cheese to make it even smoother.

6/ Adjust the taste with salt and pepper and serve.

★The finished amount is approximately 450ml.
★Enjoy with your favorite pasta.
★Pasta recipe using this sauce, Cold pasta tomato and ricotta cheese pestrossoPlease also take a look.