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Cashew Basil Pesto Ricotta ~ Sauce, Dip or Pasta Filling
Homemade Ricotta Cheese
8 cups milk
3 Tbsp Lemon or Lime Juice or Vinegar
1 tsp salt
In large non reactive sauce pan over LOW heat, bring milk and salt to 190 degrees, stirring very frequently, to prevent sticking/scorching. When it begins to boil, the top will cover with foam. At this point, while still stirring, slowly add in lemon or lime or vinegar.
Stir a minute or two, until liquid separates and curds form.
Remove from heat and let coo 20-30 minutes, uncovered.
Slowly pour mixture through fine sieve and allow to drain.
Refrigerate 5 to 7 days, or freeze up to 6 months.
Makes about 1.5 cups packed
Cashew Basil Pesto
1 cup packed fresh basil leaves
1/4 cup Parmesan cheese
1/4 cup chopped cashews, lightly toasted
1/8 cup extra virgin olive oil
1 clove garlic
salt and pepper, to taste
Lemon or Lime Juice, optional
*Homemade Ricotta, see above
Pesto: Add all ingredients except ricotta to blender and blend until smooth Serve as a dip with fresh breads or sauce over cooked pasta.
For dip: mix equal parts Ricotta and Pesto, add lemon or lime juice to thin to your liking.
Serve with breads, crackers, or chips.
For Pasta: Mix pesto sauce into homemade ricotta, use as a filling to stuff into pasta shells or layer into a lasagna.
Recipe & Photos by: JD Provence for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home