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Roasted-Almond Ricotta Pesto with Olives
- 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
Directions:View on Epicurious
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