Tastachio Pesto

Ingredients

• 2 cups basil leaves, (fresh, torn with stems removed)

• 1 tsp garlic (minced)

• ½ cup Tastachio kernels

• ½ cup olive oil

• 1 tbsp shallot (minced)

• 2 tbsp lemon juice (fresh)

• ½ cup Parmesan cheese (shredded)

• 1 pinch of salt and pepper

• 1/3 cup Ricotta*

Directions

1. Using an immersion blender or food processor, grind the Tastachio kernels to a fine coarse and set aside.

2. Add the torn basil leaves, garlic, olive oil, and shallot. Blend well.

3. Add ground Tastachios, lemon juice, Ricotta*. Blend well.

4. Add in the Parmesan, salt and pepper. Blend well.

5. Serve immediately or store in refrigerator for up to 3 days.

NOTE: If your Tastachio Pesto is too thick, add more olive oil to thin. For the adventurous, add some red pepper flake or fresh mint.

*Optional