Ingredients

  • 1 garlic clove
  • ⅔ cup almonds, roasted, unsalted
  • 4 cups fresh basil
  • 1 teaspoon lemon juice
  • ¼ cup cheese, parmesan regiano, grated
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup olive oil, extra virgin
  • ¾ cup ricotta cheese
  • ½ cup olives, kalamata, chopped
  • 450 grams spaghetti

Directions

1. Cook spaghetti. Drain and reserve 1 cup cooking water.
2. With food processor running, drop in garlic and finely chop. Stop motor and add almonds, basil, lemon juice, parmesan, salt and 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.
3. Toss hot spaghetti with pesto. Thin with some of cooking water.

Notes
Original servings 4-6, 4 cups basil.


Keywords
vegetarian, pasta sauce
MacGourmet downloadRoasted Almond Ricotta Pesto with Olives. To import, drag image to your MacGourmet recipe box.