Prep 10 mins
Cook 10 mins
From the Best of American's Test Kitchen
- 4 garlic cloves, unpeeled
- 3 cups fresh basil leaves (stems and buds discarded)
- 1 ounce parmesan cheese, about 1/2 cup grated
- 1⁄4 cup part-skim ricotta cheese
- 1 shallot, minced (about 3 T)
- 2 tablespoons extra virgin olive oil
- salt and pepper
- Toast the garlic in a dry skillet over medium heat until it colors a bit on the outside--about 10 minutes. Cool the garlic, then press it through a garlic press or mince with a knife.
- Put the basil in a heavy-duty gallon sized bag and pound the bag with a meat pounder or rolling pin until it's bruised.
- Process the garlic, parmesan cheese, ricotta, oil, basil, shallots and 1/2 teaspoon salt in a food processor until smooth--about 30 seconds. Scrape down the sides of the processor as needed. Transfer to a small bowl and add salt and pepper to taste.
- Cook 1 pound of pasta in your desired shape, drain and toss with the pesto. Serve with more parmesan.
Very good pesto! I think only hardcore pesto aficionados will not like this as it is very close to the real thing, although noticeably less oily. The difference in calories makes it worthwhile to me!