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Categories:Viewed: 75 - Published at: 9 years ago
Ingredients
- 2 cups Packed Spinach
- 1/4 cups Fresh Flat-leaf Parsley Leaves
- 1/3 cups Roasted, Salted Pistachios, Shelled
- 7 Tablespoons Extra Virgin Olive Oil
- 3 cloves (Medium/Large) Garlic Cloves, Sliced
- 3 Tablespoons Grated Parmesan
- 1/3 cups Part-skim Ricotta Cheese
- 1/8 teaspoons Kosher Salt (more To Taste)
- 1 dash Freshly Ground Black Pepper, More To Taste
Method
- Place spinach and parsley on a clean work surface. Using your hands, squeeze the leaves to bruise all of them well. Place them in a large food processor.
- Toast the pistachios in a dry saute pan over medium or medium-low heat until fragrant, 3-6 minutes. Transfer to a plate to cool.
- Using the pan you toasted the pistachios in, heat 1 tablespoon of the olive oil over medium-low heat. Add the sliced garlic and cook, stirring constantly, for 1 minute. Remove the pan from the heat and continue stirring for 30 seconds. Transfer to a plate to cool a bit. Add the garlic to the food processor along with the pistachios once cooled a bit.
- Add the remaining 6 tablespoons of olive oil to the food processor. Pulse several times and then mix everything together on high speed for 30 seconds. Scrape the sides and bottom of the processor. Mix again for 30 seconds more.
- Add the Parmesan and ricotta to the food processor. Mix for 30 seconds more. Scrape the sides and bottom again. Mix for 30 seconds more. Taste and season with a few cracks of black pepper and salt to taste (start with 1/8 teaspoon salt and go from there).
- Store the pesto in an airtight container in the fridge for up to 4 days. Use it as a dip, spread it on sandwiches (my favorite) or toss it with pasta.
- Yield: 1 to 1 1/4 cups.
