Ricotta with date and pecan pesto from Shaya: An Odyssey of Food, My Journey Back to Israel (page 229) by Alon Shaya

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

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

  • SheilaS on November 05, 2018

    This is super easy and delicious with the fresh, creamy ricotta (I had milk with a rapidly approaching expiration date so I made some yesterday), toasted, crunchy nuts, sweet dates, bright parsley, peppery olive oil and sweet-tart balsamic vinegar. The book plates this with the ricotta swirled into bowl, topped with the pesto and surrounded with toasted baguette slices for dipping but I turned it into crostini. This pesto isn't actually pulverized in a mortar or blender - parsley, toasted nuts and dates are chopped and mixed with Parmesan, olive oil and balsamic vinegar.

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