Pâté of Pesto

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Serves four.



  1. Place pine nuts on baking tray, bake in moderate over 5 minutes or until light golden brown, cool.
  2. Place basil leaves in food processor with peeled garlic, 2 tablespoons of the pine nuts, salt and pepper.
  3. Process until mixture is finely chopped.
  4. With processor still going add oil in a thin stream.
  5. Process a further 1 second, until the mixture forms a smooth paste. (*Blender can also be used; stop blender and scrape the mixture down sides occasionally to mix evenly.)
  6. Combine ricotta cheese and parmesan cheese in small bowl of electric beater, beat on medium speed until mixture is smooth.
  7. Combine cheese mixture with basil mixture, mix well.
  8. Spoon mixture into mould (or 4 small individual moulds) which has been lined with a piece of cheesecloth.
  9. Fold overhanging sides of cheesecloth over pate, press top down with palm of hand.
  10. Refrigerate overnight.
  11. Gently lift pate out of mould, turn on to serving plate and carefully peel off cheesecloth.
  12. Press remaining roughly chopped pine nuts over top and sides of pate.