Founder of @Umami Sans Frontières
1/ Prepare the Tomatoes: Wash the tomatoes, cut them in half, and remove the seeds and juice.
2/ Prepare the Basil: Wash the basil leaves and pat them dry with a dish towel or kitchen paper.
3/ Grate the Parmesan: Grate the Parmesan cheese until fine.
4/ Make the Base Paste: Place the tomatoes, basil leaves, pine nuts, garlic, and olive oil in a food processor and blend into a smooth paste.
5/ Add the Cheeses: Add the grated Parmesan and ricotta cheese, then blend again until creamy and smooth.
6/ Season and Serve: Adjust the flavor with salt and pepper to taste, then serve.
🌟Our Summer Favorite: Tips and Serving Ideas🌟
⭐ Yield – Plenty to Share: You’ll get about of this rich, velvety sauce, enough to coat pasta for two generous servings or to share at a summer lunch.
⭐ Serving Suggestion – Our Summer Favorite: This is our family’s go-to sauce for summer. Toss it with your favorite pasta, hot for a comforting dinner or cold for a refreshing summer meal. Add extra basil leaves or Parmesan on top for a beautiful finish.
⭐ Related Recipe – Chill Out with Pesto Rosso: Want to try it chilled? 👉 Check out my Cold Pasta with Tomato and Ricotta 
Sicilian-Style Pesto alla Siciliana 
, a perfect make-ahead dish for warm days.
Founder of @Umami Sans Frontières
