Friday, August 7, 2009

Roasted Almond Ricotta Pesto with Olives

As soon as I saw the title of this recipe, I wanted to make it. I love the combination of ricotta & pesto used in it. Almonds don't pack as much flavor as using walnuts, or pine nuts in pesto. But, they have a great texture.
The addition of Kalamata olives is something I had never even thought to try. But, it's amazing.

Begin by preparing a few of the ingredients. You'll need 2 cups of fresh basil leaves, a 1/3 cup roasted, unsalted almonds,

an 1/8 cup grated Parmesan cheese & a 1/2 teaspoon freshly squeezed lemon juice.

Next, peel 1 clove of garlic,

and add it to the bowl of a food processor, while running & process until finely chopped. Turn it off & add the basil, almonds, Parmesan & lemon juice. Season with salt & pepper,

& blend until finely chopped.

Measure out an 1/8 cup of olive oil & add it to the processor's feed tube, while the motor is running. Blend until combined.

Next, add a 1/2 cup of ricotta cheese to a mixing bowl.

Chop a 1/4 cup worth of Kalamata olives & add them in as well. Add in the pesto & stir to combine.

Then, cook 8 ounces of spaghetti {or any pasta} & reserve a 1/2 cup of the cooking water before draining.

Pour the hot pasta over the pesto & toss. Add in some cooking water to thin, if desired & serve.

Roasted Almond Ricotta Pesto with Olives

Adapted from Gourmet Magazine, August 2009
Serves 4-6, as a side dish

1 clove garlic
1/3 cup roasted unsalted almonds
2 cups fresh basil leaves
1/2 teaspoons freshly squeezed lemon juice
1/8 cup grated Parmigiano-Reggiano cheese
1/8 cup olive oil
1/2 cup ricotta cheese
1/4 cup chopped pitted Kalamata olives
8 ounces spaghetti, with 1/2 cup reserved cooking water

Add the garlic clove to a food processor, while running, until finely chopped.
Add in the basil, almonds, Parmesan & lemon juice. Season with salt & pepper & process until finely chopped. While the motor is running, slowly add in the olive oil & process until combined.
In a large mixing bowl, add the pesto, ricotta cheese & olives. Stir to mix.
Season, if necessary with salt.
Boil the spaghetti, according to package instructions & drain. Reserve a 1/2 cup of the cooking water.
Toss the hot pasta in with the pesto & thin with the water, if needed.
Click here for the printable recipe.


LMBrown said...

I had no idea that you could use that feeding tube thing for adding oil!
This looks delish and so easy :)

Heather said...

I saw your weblink on Tasty Kitchen and thought I'd stop by! Just had to share that this dish look delicious. I just ate dinner and yet I am half tempted to whip this up anyway... if only I had some ricotta on hand right now dagnammit! Oh well a trip to the grocery store tomorrow should cure that problem ;). Hope you have great rest of your Monday! (bringingupboys)

Tim said...

How dare you post pictures of delicious food and make me hungry again right after dinner?! :P

Anam said...

This looks yum!!Got to your site while browsing and just love it!Btw..have posted some awards for you..plz accept em!

Spruce Hill said...

I am loving your blog!

kate said...

Thanks Spruce Hill :)

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