Pesto alla Siciliana recipe
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- ⅓ cup grated Parmigiano-Reggiano cheese ¼ cup extra-virgin olive oil 1 ½ ounces fresh basil leaves, stems removed 3 tablespoons pine nuts 1 clove garlic, minced 2 cups cherry tomatoes, seeded and diced ½ cup ricotta cheese salt and ground black pepper to taste
Nutrition Info
- 210.7 caloriescarbohydrate: 5.2 gcholesterol: 5.9 mgfat: 19.5 gfiber: 1.3 gprotein: 5.2 gsaturatedFat: 3.7 gservingSize: -sodium: 148.3 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Pesto alla Siciliana
Directions
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Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.