Spinach and Ricotta Pesto

Yield:
Makes 4 servings

Ingredients:

  1. 2 tablespoons walnuts
  2. 1/2 lb. spinach, washed and trimmed
  3. 1 small clove garlic, coarsley chopped
  4. 2 tablespoons olive oil
  5. 1/2 cup ricotta cheese
  6. 1/4 cup grated Parmesan cheese
  7. salt to taste
  8. freshly ground pepper to taste
Directions:

Place the walnuts, spinach and garlic in the work bowl of a food processor. Process until finely chopped, scraping sides of bowl as necessary. With motor running, pour in olive oil until a smooth paste forms. Scrape the mixture into a medium bowl and stir in the ricotta, Parmesan and salt and pepper.

Source: "Cool Kitchen" (William Morrow, 1998)


TDS 3