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.
Ingredients:
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
Directions:
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.
Chez Starz 