Garden Pesto with Lemon Ricotta
Ingredients
- Pesto Ingredients
- 4 garlic cloves, peeled and chopped
- 2 cups lightly packed spinach leaves
- 1 cup lightly packed parsley leaves
- ¼ cup mint leaves
- ½ cup toasted walnuts
- ½ tsp. red pepper flakes
- Juice from one lemon
- ½ cup extra virgin olive oil
- Salt and pepper to taste
- Lemon Ricotta
- 1 cup ricotta cheese
- Zest from one lemon
- Salt and pepper to taste
Preparation
- In bowl of food processor with blade attachment or blender place garlic, spinach, parsley, mint, walnuts, red pepper flakes, and lemon juice
- Pulse until coarse puree forms
- Scrape down sides
- Run motor and through feed tube drizzle olive oil and run until smooth
- Add salt and pepper to taste
- If you would like thinner sauce, blend in more olive oil
- In small bowl mix ricotta cheese with lemon zest and salt and pepper until combined
- After cooked pasta is mixed with pesto sauce serve with dollop of ricotta