Pea pesto with ricotta from Dinner: Changing the Game (page 354) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan con tomate

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mint for basil.

  • bernalgirl on August 22, 2022

    I read this recipe twice to see if I had made a mistake. It was tasty but so one-dimensional. The ricotta was wonderfully creamy but my family and I wanted some acidity to counterbalance the ricotta. I blended ground black lime and black Urfa chile (Burlap & Barrel) into the dip and we all liked it much better

  • snoozermoose on August 20, 2022

    This was really light, refreshing, and dead simple.

  • cdglamontagne on May 26, 2019

    This is a great dip and really tasty nut free pesto. I used only basil but would try with mint next time.

  • Rachaelsb on November 19, 2017

    Yum! Reallly fresh recipe that is great for crowd as appetizer. Serve either with crackers or pita chips.

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