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Categories:Viewed: 28 - Published at: 2 years ago
Ingredients
- 1 small garlic clove
- 2/3 cup roasted unsalted almonds
- 4 cups basil leaves
- 1 teaspoon fresh lemon juice
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup extra-virgin olive oil
- 3/4 cup ricotta (preferably fresh)
- 1/2 cup chopped pitted Kalamata olives
- Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water
Method
- With food processor running, drop in garlic and finely chop. Stop motor and add almonds, basil, lemon juice, parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
- Transfer to a large bowl. Stir in ricotta and olives and season with salt.
- Toss hot spaghetti with pesto. Thin with some of cooking water.
