Recipe information
Total Time
30 min
Yield
Makes 4 to 6 servings
Ingredients
1 small garlic clove
2/3 cup roasted unsalted almonds
4 cups basil leaves
1 teaspoon fresh lemon juice
1/4 cup grated Parmigiano-Reggiano
1/4 cup extra-virgin olive oil
3/4 cup ricotta (preferably fresh)
1/2 cup chopped pitted Kalamata olives
Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water
Preparation
Step 1
With food processor running, drop in garlic and finely chop. Stop motor and add almonds, basil, lemon juice, parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
Step 2
Transfer to a large bowl. Stir in ricotta and olives and season with salt.
Step 3
Toss hot spaghetti with pesto. Thin with some of cooking water.
