Perfect Instant Italian Pairing – Ricotta and Pesto – Endlessly Useful

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; or with black olives
• 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
pesto and ricotta topped with black olives on focaccia, along with sour cream, avocado, smoked salmon and salmon eggs…. a keeper
This post is dedicated to Laura Johnson.
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