Red Pesto
By: velia de angelis
Published: Thursday, March 24, 2011 - 5:22pm

Ingredients




8 young cherry tomatoes
4 large fresh basil leaves
1 clove of garlic
50 grams Parmesan Cheese
50 grams of Dried Ricotta Cheese
Extra Virgin olive oil
salt

Preparation

1 Cut the tomato in half and squeeze all the juices out. 2 Place in a jar along with the basil, and garlic, ricotta and parmesan cheese. 3 Put enough oil in the jar to cover half the ingredient. 4 With an immersion blender, puree the ingredients until nice and smooth. 5 Once the pasta is cooked al dente, drain. 6 Add the sauce to the pasta, add salt and pepper, mix and serve. 7 Garnish with fresh basil leaves.