Pesto di Camogli

Name: Pesto di Camogli
Yield: Makes about 1 cup/225 ml
Cuisine: Italian
Ingredients: 3 to 4 tablespoons/45 to 60 ml Ligurian extravirgin olive oil; 1 pinch coarse sea salt; 60 small or 30 large fresh basil leaves, carefully wiped, stems and spines removed; 2 tablespoons/15 g pinoli; 3 to 4 tablespoons/22 to 30 g ricotta

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

In sweet Camogli they like their pesto sweet, so there is no garlic, and ricotta is the dominant cheese.

Ingredients

1 pinch coarse sea salt
60 small or 30 large fresh basil leaves, carefully wiped, stems and spines removed

Europe
Italy
Liguria: Genoa
Sauce
Mediterranean
Gluten-free
Vegetarian

Method

Prepare as you would the Pesto Classico, but use the amounts indicated above. The pesto should be creamy, but if you are using basil that is not intensely fragrant and flavored, diminish the amount of ricotta you use, or the result will be pallid.