Pea Pesto w/ Ricotta
Here's another really great recipe from Melissa Clark's new cookbook, Dinner: Changing the Game.
I love pea pesto, and make it every spring to pair w/ salmon or crostini.
Here Ms. Clark swirls it into fresh ricotta and a drizzle of olive oil.
I could not stay away from this bowl of goodness.
I ate it on Triscuits, avocado toast, and just plain licked the bowl.
If you have any of this green gold leftover, add in a smashed avocado and you will have the best guacamole ever.
Feel free to add in some mint too if you have some in the garden.
Pea Pesto w/ Ricotta: (adapted from Dinner Changing the Game)
1 cup frozen peas, thawed
1 cup basil leaves, plus more for garnish
1/4 cup grated Parmesan
1 garlic clove, finely grated on a microplane
1/4 cup olive oil, plus more for garnish
kosher salt and freshly ground black pepper, to taste
1 pound fresh ricotta
toasted bread, for serving
Pulse everything together in a food processor....you want it a bit chunky, so don't go crazy with the pulsing action!
Spread the ricotta in a flat bowl and put dollops of the pesto on top. Swirl it together and season w/ flaky salt, like Maldon.
Drizzle some olive oil on top just before serving.