Pesto Rosso Alla Trapanese

Ingredients

• 1 lb fresh tomatoes
• 1/2 cup ricotta cheese
• 2/3 cup sicilian pecorino cheese (or parmigiano)
• 2/3 cup fresh basil leaves
• 1/3 cup extra virgin olive oil
• 1/3 cup pine nuts
• 1 garlic clove (peeled)
• salt and pepper (to taste)

Instructions

1. 1

   Cut tomatoes in halves, remove the core, and discard the seeds.

2. 2

   Place them to drain on a colander for about 20 minutes.

3. 3

   In a food processor place the tomatoes, basil, pecorino, pine nuts, and the garlic clove.

4. 4

   Add salt and pepper, then pour in the olive oil.

5. 5

   Pulse until the ingredients are finely chopped or until you reach the desired consistency.

6. 6

   Place the mixture in a medium bowl.

7. 7

   Add ricotta and season with salt and pepper. Mix until everything is combined.

8. 8

   Transfer to a large jar and pour some olive oil on top.

9. 9

   Use as a condiment for pasta or spread for crusty bread, pizza, or sandwiches.