Pesto Alla Siciliana

• 1 medium tomato
• 50 gr. fresh ricotta (1/8 C. + 1 Tbsp.)
• 25 gr. ricotta salata (2 Tbsp.)
• 25 gr. parmesean (2 Tbsp.)
• 25 gr. pine nuts (2 Tsbp.)
• 25 g. almonds (approx. 20)
• 1 bunch basil
• 1/2 clove garlic
• 1 & 1/2 tsp. salt
• 1 tsp. olive oil
• 1 tsp. crushed red pepper (optional)

1. Cut tomato into small pieces and place them into a food processor.
2. Add the fresh ricotta.
3. Cut the ricotta salata and parmesean into small pieces, and add the to the food processor.
4. Add the pine nuts and almonds, and then the basil.
5. Chop the garlic and add it as well, along with the salt, olive oil.
6. Blend in the food processor until smooth.
7. Toss with short pasta cooked to al dente, and serve with a dusting of fresh grated parmesean on top.

tomato, fresh ricotta, ricotta salata, parmesean, pine nuts, almonds, basil, clove garlic, salt, olive oil, red pepper

Taken from food52.com/recipes/13552-pesto-alla-siciliana (may not work)