This delicious pesto is another one from my boyfriend’s collection of recipes. He usually makes this with homemade gnocchi. You can use it with any type of pasta.
2 TBS extra-virgin olive oil
1/4 cup white onion, chopped
2 red bell peppers, chopped
25 cherry tomatoes, halved
6 basil leaves, fresh
7 ounces (a little over 3/4 cup) ricotta cheese
1.75 ounces (approx 1/4 cup) Pecorino cheese, grated
Salt and pepper to taste
Chili flake to taste
Oregano to taste
Heat olive oil in pan and add onion, cook until soft. Add bell peppers and cook for 10 minutes. Add tomatoes, salt, pepper, chili flake and cook for another 10-15 minutes.
Blend in a blender or food processor until smooth while adding basil leaves.
In mixing bowl add ricotta and Pecorino and mix by hand, add oregano.