5 Ingredients
Sage
20
leaves
|
Extra virgin olive oil
5
tablespoons
|
Cow's milk ricotta
100
gr
|
Salt
|
Black pepper
|
Ingredients for 4
20 sage leaves
5 tablespoons of extra virgin olive oil
100 gr of fresh ricotta
salt and pepper
20 sage leaves
5 tablespoons of extra virgin olive oil
100 gr of fresh ricotta
salt and pepper
Method
Wash the sage leaves.Blend them together with the oil, salt and pepper. Whisk together with the oil, salt and pepper until you get a creamy consistency, but with a few pieces still chopped.
Put the pesto in a pan and add the ricotta cheese with a fork.
As an alternative to ricotta and for a vegan version of the recipe, you can use silken tofu.
Sage pesto is great for seasoning spaghetti.
Remember to keep a few tablespoons of pasta water aside to mix the spaghetti and make the pesto softer.
Ph. Matt Montgomery
