“From the Best of American's Test Kitchen”
READY IN:
20mins
SERVES:
1
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast the garlic in a dry skillet over medium heat until it colors a bit on the outside--about 10 minutes. Cool the garlic, then press it through a garlic press or mince with a knife.
  2. Put the basil in a heavy-duty gallon sized bag and pound the bag with a meat pounder or rolling pin until it's bruised.
  3. Process the garlic, parmesan cheese, ricotta, oil, basil, shallots and 1/2 teaspoon salt in a food processor until smooth--about 30 seconds. Scrape down the sides of the processor as needed. Transfer to a small bowl and add salt and pepper to taste.
  4. Cook 1 pound of pasta in your desired shape, drain and toss with the pesto. Serve with more parmesan.

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