I love regular pesto (it’s one of the first things I’ve ever eaten as a child being born in Genua, the beautiful city where pesto originates from) and yet I also like to vary on the original recipe with basil, pine-nuts, walnuts, garlic, pecorino, parmesan cheese and extra virgin olive oil.
A few days ago I prepared (live on Snapchat, you can watch the video here) this great variation which we ate with trofie (one of the most iconic pasta types from Liguria, the region of which Genova is the capital).
It uses just one type of cheese, ricotta salata (salted ricotta made with sheep’s milk) also known as ricotta marzotica as they call it in Puglia where I bought it, and three different herbs: basil, mint and tarragon.
The end result was incredibly yummy, creamy and delicate.
Watch the video, try it yourself and then you’ll tell me!
P.S. if you can’t find salted ricotta you can use a mild pecorino or a Spanish manchego.
My Snapchat account is nicolettacooks
The ingredients you need are:
2 handfuls of basil leaves
1 handful of mint leaves
a few twigs of tarragon (just the leaves)
30 gr. or ricotta salata (salted sheep ricotta)
1 small shallot
1/2 handful of pine-nuts
1/2 handful of slivered almonds
1 dl. of e.v. olive oil
Mix everything well in the blender and enjoy over pasta.
My Snapchat account is: nicolettacooks