The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/4005/
Spinach and Ricotta Pesto
Yield: Makes 4 servings
Ingredients
| 2 |
tablespoons |
walnuts
|
|
|
| 1/2 |
lb. |
spinach, washed and trimmed
|
|
|
| 1 |
|
small clove garlic, coarsley chopped
|
|
|
| 2 |
tablespoons |
olive oil
|
|
|
| 1/2 |
cup |
ricotta cheese
|
|
|
| 1/4 |
cup |
grated Parmesan cheese
|
|
|
|
|
salt to taste
|
|
|
|
|
freshly ground pepper to taste
|
|
|
Directions:
Place the walnuts, spinach and garlic in the work bowl of a food processor. Process until finely chopped, scraping sides of bowl as necessary. With motor running, pour in olive oil until a smooth paste forms. Scrape the mixture into a medium bowl and stir in the ricotta, Parmesan and salt and pepper.
Source: "Cool Kitchen" (William Morrow, 1998)
Please note that some ingredients and brands may not be available in every store.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/4005/