4 cups basil leaves
1/2 cup pine nuts
3 garlic cloves, halved
1/2 cup parmesan, shredded
1/4 cup each olive oil and water
4 cups ricotta
In a food processor, combine basil, pine nuts, garlic and parmesan. Drizzle in olive oil
and water until mixture is smooth. Remove from food processor and stir into ricotta.
Use as is on pizza, omelets or sandwiches. Thin with a little water to use as a veggie
topping, dip or salad dressing. Cover and refrigerate leftovers.
Copyright © 2008 Stefanie Samara Hamblen