PATE OF PESTO 

• ½ cup ( 90g ) pinenuts 

• 1 large bunch basil ( about 4 cups loosely packed leaves ) 

• 1 clove garlic salt, pepper

• ½ cup oll 

• 500g ricotta cheese 

• ½ cup grated parmesan cheese

PATE OF PESTO RECIPE:

Place pinenuts on the baking tray, and bake in a moderate oven for 5 minutes or until light golden brown, and cool. Place basil leaves in a food processor with peeled garlic, tablespoons of the pinenuts, salt and pepper. 

Process until the mixture is finely chopped. With the processor still going add oil in a thin stream. Process a further 1 second, until the mixture forms a smooth paste. (A blender can also be used; stop the blender and scrape the mixture down the sides occasionally to mix evenly ) . Combine ricotta cheese and parmesan cheese in a small bowl of an electric mixer, and beat on medium speed until the mixture is smooth. 

Combine the cheese mixture with the basil mixture, and 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, and press the top down with the palm of your hand. Refrigerate overnight. Gently lift the pate out of the mould, turn on to serving plate and carefully peel off the cheesecloth. Press the remaining roughly chopped pinenuts over the top and sides of the pate. 

Serves 4.

Also Read: SMOKED OYSTER PATE