Pesto Calabrese
If you're looking for a quick pasta sauce that's a fun twist on classic green pesto, this red pepper and ricotta Pesto Calabrese is going to be your new go-to!
Servings: 4
Calories: 217kcal
Equipment
- Thermomix
- Schneidebrett
- Messer
Zutaten
- 2 Bell pepper red
- 1 Mild pepper or hot chili pepper
- 2 Garlic cloves
- 40 g Parmesan in chunks (approx. 1.5 oz)
- 50 g Olive oil extra virgin (approx. 2 oz)
- 100 g Ricotta cheese (approx. 3.5 oz)
- 1 pinch Salt
- 1 pinch Black pepper
Zubereitung
- 2 Garlic clovesFirst, peel the garlic cloves. Add them to the mixing bowl and chop for 2 sec / speed 8. Scrape down the sides of the bowl with a spatula.
- 2 Bell pepper, 1 Mild pepper or hot chili pepperDeseed the red bell pepper and cut it into large chunks. Deseed the chili pepper and chop into pieces as well.
- 40 g Parmesan, 50 g Olive oilAdd both peppers, the Parmesan chunks, and the olive oil to the garlic, then purée for 8 sec / speed 8.
- 100 g Ricotta cheeseAdd the ricotta and mix for 10 sec / reverse / speed 4.
- 1 pinch Salt, 1 pinch Black pepperSeason to taste with salt and pepper.
- Serve tossed with your favorite pasta! Add your favorite toppings like extra Parmesan, fresh arugula, or toasted pine nuts.
Notes
- If you aren't cooking for little ones, feel free to swap the mild chili pepper for a hot chili pepper to give it a nice kick.
- Instead of using only Parmesan, you can also substitute half of it with Pecorino Romano for a extra savory flavor.
