3cupsfreshly chopped basilstems and buds discarded (about 2-3 bunches)
3tablespoonsfresh parsley leaves
3garlic cloves
½cupgrated Parmigiano Reggiano cheese
¼cupricotta cheese*
3tablespoonsextra-virgin olive oil
½teaspoonsalt
¼teaspoonblack pepper
Instructions
Process basil, parsley, garlic, Parmigiano Reggiano, ricotta, oil, salt, and pepper in a food processor until smooth, about 1 minute. Stop to scrape down the sides of the bowl as needed.
Transfer the mixture to a small bowl, cover with plastic wrap pressed against the surface and refrigerate for up to 3 days.
Serve in pasta, over vegetables, or as a sauce on a pizza.
Notes
*Use whole milk ricotta cheese or the pesto will be dry and possibly gummy.