Ingredients​

​

• 1/3 cup pistachios

• 4 large garlic cloves, roughly chopped

• 1 Tbsp fresh lemon juice

• 2 cups gently packed fresh basil leaves

• 1 cup gently packed spinach (spinach)

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1/2 cup extra virgin olive oil 

       * 2/3 cup extra virgin olive oil for VEGAN

• 15 oz whole milk ricotta

• 1/2 cup aged parmesan cheese

       * For VEGAN substitute, combine 1/2 cup finely processed cashews, 2 tablespoons of nutritional yeast,1 tsp onion powder and 1/2 tsp salt

​​

​

Gather all ingredients as well as a food processor or blender

​

Directions

​

​

1. In food processor or blender, process  pistachios until finally chopped and set aside 

2. Next place spinach, basil, spinach, salt, pepper,  aged parmesan cheese and lemon juice in food processor and blend to a coarse consistency

3. Slowly add extra virgin olive oil and pulse until creamy consistency is reached

4. Finally,  in a large bowl, combine whole milk ricotta, basil/spinach mixture and pistachios, slowly folding until texture and color is even and consistent

Serves 4

​

​

​

​

​

​