Saturday, June 5, 2010

Pesto's Cousin

As an apartment dweller, I am limited to growing things in containers--and not even very large containers either.  But that doesn't stop me from dreaming big dreams of pesto, like this one, which I clipped from the back page of Gourmet in August of last year, and just finally got around to making.  So what if I had to pit stop at North Shore Farms for a bunch of the not-so-homegrown stuff to supplement my meager supply?

With roasted almonds standing in for the pine nuts, a cloud of fresh ricotta cheese in place of most of the traditional parmesan, and a garnish of briny kalamata olives, I had a suspicion this would be great. 

I was right.  This was ordinary pesto's suave and sophisticated cousin.  The ricotta lent a velvety texture, and was a wonderful carrier for the basil and garlic flavors, mellowing and smoothing them out.  The olives provided a welcome salty sharpness with each bite.  It was a big bowl of comfort, summer weather style, perfect with a chilled glass of Savignon Blanc.  And the garnish is just-picked from my garden, thank you very much.

1 comment:

  1. The olives and the creamy cheese make this look very yummy! I'll try this one!