Do you have little time but want to prepare a delicious and quick sauce? Do as I do, take almonds, sun-dried tomatoes in oil, fresh basil, ricotta, and prepare the Savory Mediterranean Pesto. A mix of flavors, from the scent of Ligurian basil to sun-dried tomatoes and a touch of chili pepper. Try seasoning your pasta and taste the goodness.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3.5 oz sun-dried tomatoes in oil
- 1.75 oz blanched almonds
- 30 leaves basil (from Pra)
- 1 clove garlic
- 4 tsp extra virgin olive oil
- 7 oz sheep ricotta (or cow ricotta if you prefer)
- 1/2 tsp fine salt
- 1 pinch fresh chili pepper
Tools
- Food Scale
- Cutting Board
- Bowl
- Chopper
Steps
Place the blanched almonds on the cutting board and chop them with a knife so they don’t heat up too much in the mixer. Also, chop the sun-dried tomatoes drained of oil and put them in the mixer along with the almonds, half a clove of garlic, and the chili pepper. Give it a rough chop so the ingredients remain coarse. Lastly, add the washed and dried basil leaves and blend for a few more seconds. Pour everything into a bowl, add the oil, and finish by mixing in the ricotta. Taste the pesto to adjust the salt. When adding it to pasta, thin it with a few tablespoons of the cooking water.
