4 cloves garlic, peeled and crushed 2oz/50g pine nuts a little salt 2 large bunches basil, chopped 4 Tbs. freshly grated Parmesan 1/4pt/150ml olive oil 2 Tbs. ricotta freshly ground black pepper 12oz/350g penne
Instructions
1) Pound garlic with pine nuts in a pestle and mortar with a little salt.
Add basil, little by little, all the time pounding with the pestle as you go.
2) Next, stir in the Parmesan cheese and mix well. Gradually add oil and the ricotta, then season with freshly ground black pepper.
3) An alternative method is to place the first eight ingredients in a processor and blend to a paste consistency-but the best results are by hand. Reserve.
4) Cook penne in lightly salted boiling water until al dente. Drain and toss pesto through.
