I need to share this one with you all, its an odd version of the Genova Pesto which can be used as a dip or a flavory sauce to top your pasta or to drizzle (sounds good, love that word) over grilled chicken or a blaze' fish !
Not to offend the Genovese but Pesto can also be prepared without the fresh basil (and of course that is the base ingredient) and with a little creativity one can create something that just kicks the heck out of any normally bland meat or fish or even to give something so wonderfully good to the daily spags !
YOU'LL NEED:
- 1 cup of fresh flat parsley (I call this Italian)
- 1/2 cup of baby spinish (cleaned and stemmed)
- 1 T spoon freshly chopped tarragon
- 3 T spoons unsalted pistachios (shell them please)
- 2 T spoons lemon juice
- 2 garlic cloves
- 1/4 cup olive oil (extra virgin)
- 1/4 cup ricotta cheese
This can't get any easier now.... place all of the above in your food processor and blend until you have a smooth texture.
ENJOY !
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