Ricotta and Eggplant Pesto

Name: Ricotta and Eggplant Pesto
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 1 cup eggplant flesh (about 150 grams); as needed Olive oil,; Garlic; 1 cup mixed sheep and goat milk ricotta (about 150 grams); 10 basil leaves; 3 cherry tomatoes; Salt; 4 tablespoons grated cheese; 1 handful blanched almonds

Mimma Ciccarese @mimmaree_

Pesto season is officially open.

Mimma Ciccarese @mimmaree_

Pesto season is officially open.

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Ingredients

20 min

Serves 4 servings

1 cupeggplant flesh (about 150 grams)
as neededOlive oil,
Garlic
1 cupmixed sheep and goat milk ricotta (about 150 grams)
10basil leaves
3cherry tomatoes
Salt
4 tablespoonsgrated cheese
1 handfulblanched almonds

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Steps

20 min

1

Cut the eggplant flesh into cubes. In a skillet, sauté the garlic in olive oil. Add the diced eggplant and salt, then cook for 10 minutes until soft. Let cool.
2

Bring a small pot of water to a boil. Cut a cross on the tip of each cherry tomato, then blanch them for a few seconds. Peel and remove the seeds.
3

In a blender or with an immersion blender, combine the eggplant, tomatoes, almonds, ricotta, basil, and olive oil. Blend until smooth and creamy. Adjust salt to taste. Transfer to a jar, cover with a thin layer of olive oil, seal, and refrigerate if not using right away.