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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This fabulous Pesto makes about 2 cup, enough sauce for 1 pound cooked pasta. Such a deep flavor and rich flavor. This is a treat for the tastebuds! I found this great recipe in the Cooks Illustrated The Best Light Recipe book. The pesto can be covered with a sheet of plastic wrap pressed flush against it's surface and refrigerated for up to 3 days. Enjoy! Ingredients:
4 medium garlic cloves, unpeeled |
1 (17 ounce) jar roasted red peppers, drained, rinsed, patted dry, and cut into 2 inch pieces |
1 ounce parmesan cheese, grated (about 1/2 cup) |
1/4 cup part-skim ricotta cheese |
1 shallot, minced |
1/4 cup fresh parsley (packed) |
1 tablespoon fresh thyme |
2 tablespoons olive oil |
salt and pepper (to taste) |
Directions:
1. Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes.
2. Transfer the garlic to a plate to cool, then peel the cloves and mince.
3. Process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed.
4. Transfer the mixture to a small bowl and season with salt and pepper to taste.
5. Serve with your choice of al-dente pasta!
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