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Roasted Almond Ricotta Pesto with Olive Crostini

May 27, 2010

by Emily


Can we please talk about the absurd length of this recipe name?!  When I typed this out, I had to “Alt Tab” back to Epicurious.com approximately nine times (which, if you can count, is more words than are in this recipe name). Yep, watch out, because clearly we have a genius on our hands. Good thing the actual recipe is not at all complicated, even for this silly blogger, but has absolutely the perfect punch of balanced flavor. Simply spreading this great pesto on a baguette I toasted with some olive oil made for quite the tasty bite.

Although untested at this point, I feel pretty certain that this will turn into one of those flexible leftover options.  I am already anticipating using it as a spread to shnazz up a turkey sandwich and I might potentially do as the recipe originally suggested and toss the pesto with pasta.  Now let’s see how smart you are, dear reader – try saying “pesto with pasta” three times real fast and memorizing the name of this recipe. Or don’t… and just make it and enjoy!



Roasted Almond Ricotta Pesto with Olive Crostini

slightly adapted from recipe found at Epicurious.com

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
1/8 cup + 2 tablespoons extra-virgin olive oil
3/4 cup ricotta
1/2 cup pitted Kalamata olives, chopped

Preheat the oven to 375°. Thinly slice a baguette and place onto baking sheet. Brush baguette slices with 2 tablespoons of olive oil. Toast until golden, about 10 minutes.

Finely chop garlic in food processor. Add almonds, basil, lemon juice, Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. Add olive oil, blending until incorporated.

Transfer to a large bowl. Stir in ricotta and olives and season with salt.

Spread pesto on the crostini.

Note:  Because I am altering this to be a spread rather than a sauce, I reduced the amount of olive oil from the Epicurious recipe.

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3 Comments leave one →
  1. Lauren Stephens permalink
    June 3, 2010 8:30 am

    Emily, my herb garden is exploding with basil so this was the perfect recipe for me to try. I made this last night and paired with the chicken with apricot shallot sauce. Both were delicious!

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