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)
