Ricotta Cream with Pesto

Ingredients

• 2 stalks basil
• 1 Tbsp toasted pine nuts
• 2 tbsp olive oil
• 1 tbsp grated Parmesan
• 200 g ricotta
• 1 tsp lemon zest (unprocessed)
• 100 ml heavy cream
• 1 tsp lemon juice
• Salt
• pepper (ground)
• 2 bell pepper halves (red and yellow)
• 1 tbsp balsamic vinegar
• basil for garnish

Instructions

1. 1.

   For the pesto, rinse the basil, shake dry, pluck the leaves and blend with pine nuts, olive oil, and parmesan until smooth.

2. 2.

   Whisk the ricotta with lemon zest until creamy. Whip the heavy cream to stiff peaks and fold into the ricotta mixture. Mix half of the pesto into this and season both with lemon juice, salt, and pepper.

3. 3.

   Wash the bell peppers, halve them, clean and peel (best with a vegetable peeler). Slice everything into strips, drizzle with balsamic vinegar and remaining lemon juice, and season with salt and pepper.

4. 4.

   Distribute the pesto cream into 4 glasses, top with pepper strips, and finish with the ricotta sauce. Serve garnished with basil.