Ricotta Salata Pesto

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Posted by in Recipes on Sep 18, 2012 . .

 

  • 1/4 cup sage, chopped
  • 4-5 tablespoons olive oil
  • 1 clove garlic, smashed
  • 1/3 cup hazelnuts, toasted
  • 1/4 cup + 2 TB ricotta salata, crumbled or chopped until a medium fine crumble
  • salt
    Olive Cart California Arbequina Olive Oil

(1) warm 3 TB olive oil, sage, and garlic in a small pan over very low heat just until the oil bubbles. Pour in a small bowl, reserving the garlic clove. (2) Place the toasted hazelnuts in mini food processor along with the garlic clove and process until a fine crumble and add to the bowl (alternatively, you can do by hand or in a mortar and pestle). (3) add the cheese to the bowl along with 1-2 TB more olive oil and stir until combined and salt to taste. This is not a traditional pesto - more nutty than herby and not so much oil.

 

 

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