Pea Pesto with Ricotta
1 cup frozen peas, thawed or fresh peas
½ cup basil leaves, plus more for garnish
½ cup mint leaves, plus more for garnish
¼ cup grated Parmesan cheese
1 garlic clove, finely chopped
¼ cup olive oil, plus more for garnish
Sea salt and freshly ground black pepper, to taste
1 pound fresh ricotta
Flaky sea salt, for garnish
Toasted bread, for serving
- In a food processor, add the peas, basil and mint leaves, Parmesan and garlic. Purée until coarsely chopped. Add the olive oil and process until you have a chunky paste, then season with salt and pepper.
- Spread ricotta on a large serving plate and dollop the pesto on top. Swirl the pesto into the ricotta and garnish with basil, mint, olive oil, pepper and flaky sea salt. Serve with toasted bread.