I initially ‘invented’ this combination because it was pretty much all that was left in the fridge as I was packing up.

I served it with some hot, crispy pane carasau and it just hit the spot.

But since then I’ve discovered that this simple combination can also be used:

• As a sauce for pasta
• As part of a crostini with red peppers; or with tomatoes; or with asparagus
• To stuff chicken
• To stuff mushrooms
• As a starter with avocado and smoked salmon (use about half the pesto in this situation – the milder taste goes better with the smoked salmon)

 

All you need to do is mix:

• 250g/1 cup/9 oz ricotta
• 150g/10 tbsp/5 oz fresh pesto (or to taste – this is quite strong). If you are interested to make your own, follow this link)

 

Mix the ricotta with a bit less pesto and serve with avocado, smoked salmon and warm pane carasau

Mix the ricotta with a bit less pesto and serve with avocado, smoked salmon and warm pane carasau

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