Roasted-Almond Ricotta Pesto With Olives

1. 1

   With food processor running, drop in garlic and finely chop. Stop motor and add almonds, basil, lemon juice, parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.

2. 2

   Transfer to a large bowl. Stir in ricotta and olives and season with salt.

3. 3

   Toss hot spaghetti with pesto. Thin with some of cooking water.

* Per serving · 4 servings · Values may vary.

No additional tips available.