Active Time

　　15 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 to 6 servings

　　1 small garlic clove

　　2/3 cup roasted unsalted almonds

　　4 cups basil leaves

　　1 teaspoon fresh lemon juice

　　1/4 cup grated Parmigiano-Reggiano

　　1/4 cup extra-virgin olive oil

　　3/4 cup ricotta (preferably fresh)

　　1/2 cup chopped pitted Kalamata olives

　　Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water

　　

Step 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.

　　

Step 2

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

　　

Step 3

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