As promised I'm here with a recipe.
This is a pesto recipe: I've already posted the genovese one, now it's time for "pesto alla siciliana"!
It's a lovely and tasty recipe, very quick and good for the summer season, you just need good cherry tomatoes and fresh ricotta cheese.
As often happens there are many version of this recipe: some don't include ricotta cheese, some use almonds instead of pine kernels son don't be surprised if you find the same recipe around with different ingredients.
1 garlic clove
a bunch of fresh basil
2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan
1/4 cup pine kernels
2/3 cup fresh ricotta cheese (cow or goat)
2 cups cherry tomatoes
salt and pepper to taste
Open tomatoes in half and squeeze them to remove juice and seeds, put them into the mixer cup.
Add washed and dried basil leaves, pine kernels, oil, the garlic clove, Parmesan, ricotta cheese and oil.
Close the blender lid and mix for a while: you can choose pesto's thickness, if you like it creamy mix a little bit longer, if you prefer to taste pieces mix just few seconds.
Taste it and add salt and pepper, you can preserve it into a glass holder for about two days in refrigerator.
Cook the pasta you prefer, drain it and save a little cooking water, mix pasta with pesto and add water as needed to whisk well.