- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup extra-virgin olive oil
- 1 1/2 ounces fresh basil leaves, stems removed
- 3 tablespoons pine nuts
- 1 clove garlic, minced
- 2 cups cherry tomatoes, seeded and diced
- 1/2 cup ricotta cheese
- salt and ground black pepper to taste
- Combine Parmigiano-Reggiano cheese, olive oil, basil leaves, pine nuts, and garlic in a mortar. Crush with a pestle until pesto is finely ground, but not too smooth.
- Mix pesto, cherry tomatoes, and ricotta cheese together in a bowl. Season with salt and pepper.