Pâté of Pesto

== Description ==
Serves four.
== Ingredients ==
* ½ cup (90 g) pine nuts
* 1 large bunch basil (about 4 cups loosely packed leaves)
* 1 clove garlic
* salt, pepper
* ⅓ cup oil
* 500 g ricotta cheese
* ⅓ cup grated parmesan cheese
== Directions ==
# Place pine nuts on baking tray, bake in moderate over 5 minutes or until light golden brown, cool.
# Place basil leaves in food processor with peeled garlic, 2 tablespoons of the pine nuts, salt and pepper.
# Process until mixture is finely chopped.
# With processor still going add oil in a thin stream.
# 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.)
# Combine ricotta cheese and parmesan cheese in small bowl of electric beater, beat on medium speed until mixture is smooth.
# Combine cheese mixture with basil mixture, mix well.
# Spoon mixture into mould (or 4 small individual moulds) which has been lined with a piece of cheesecloth.
# Fold overhanging sides of cheesecloth over pate, press top down with palm of hand.
# Refrigerate overnight.
# Gently lift pate out of mould, turn on to serving plate and carefully peel off cheesecloth.
# Press remaining roughly chopped pine nuts over top and sides of pate.
Category:Basil Recipes
Category:Pine nut Recipes
Category:Ricotta cheese Recipes
Category:Parmesan cheese Recipes
Category:Pâté Recipes