Ricotta Baked With Pesto

“Serve this along side bacon and eggs for breakfast. This is a Dominique Rizzo recipe.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the pesto by blending the herbs with the nuts, lemon zest and a little olive oil, and season to taste.
  2. Combine the ricotta and eggs in a food processor until smooth, and fold in the pesto.
  3. Place the mix into a greased oven-proof dish or greased muffin tin, and bake in a moderate oven for approximately 15 minutes, or until ricotta mixture is slightly firm to touch.
  4. Allow to cool slightly before taking out of moulds.

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