Tuesday, May 2, 2017

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.


So delicious.

2 comments:

CSAM said...

Can the pea pesto part of this be made a few hours in advance, and the swirled into the ricotta just before serving?

Stacey Snacks said...

CSAM,
Yes, that is the way to do it. You can make the pesto the day before (I don't even bother with the ricotta anymore).

Stacey