Pâté of Pesto

Pâté of Pesto Recipe from Italy with Pine Nuts, Basil, and Ricotta Cheese

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Pâté of Pesto is a delicious and creamy spread made with fresh basil, pine nuts, garlic, ricotta cheese, and parmesan cheese. This recipe is perfect for serving as an appetizer or snack at your next gathering.

History

Pâté of Pesto originated in Italy, where pesto sauce is a popular condiment used in many dishes. This recipe puts a twist on traditional pesto by incorporating it into a creamy pâté, creating a unique and flavorful spread.

Ingredients

0.5 cup (90 g) pine nuts
1 large bunch of basil (about 4 cups loosely packed leaves)
1 clove of garlic
salt, pepper
0.33 cup of oil
500 g of ricotta cheese
0.33 cup of grated parmesan cheese

How to prepare

Place pine nuts on a baking tray and bake in a moderate oven for 5 minutes or until they turn light golden brown. Let them cool.
In a food processor, combine basil leaves, peeled garlic, 2 tbsp of the pine nuts, salt, and pepper. Process until the mixture is finely chopped.
While the processor is still running, slowly add oil in a thin stream. Process for an additional 1 second, until the mixture forms a smooth paste. (*If using a blender, stop it occasionally to scrape down the sides and mix evenly.)
In a small bowl of an electric beater, combine ricotta cheese and parmesan cheese. Beat on medium speed until the mixture is smooth.
Combine the cheese mixture with the basil mixture and mix well.
Spoon the mixture into a mould (or 4 small individual moulds) that has been lined with a piece of cheesecloth.
Fold the overhanging sides of the cheesecloth over the pate and press the top down with the palm of your hand.
Refrigerate overnight.
Gently lift the pate out of the mould, turn it onto a serving plate, and carefully peel off the cheesecloth.
Press the remaining roughly chopped pine nuts over the top and sides of the pate.

Variations

Add sun-dried tomatoes or roasted red peppers for a different flavor profile.
Substitute the ricotta cheese with goat cheese for a tangier taste.
Use different nuts, such as walnuts or almonds, in place of pine nuts.

Cooking Tips & Tricks

Be sure to toast the pine nuts before using them in the recipe to enhance their flavor.

- Use fresh basil leaves for the best taste and aroma.

- Refrigerate the pâté overnight to allow the flavors to meld together and the mixture to set properly.

Serving Suggestions

Serve Pâté of Pesto with toasted baguette slices, crackers, or fresh vegetables for dipping.

Cooking Techniques

Toasting the pine nuts enhances their flavor.

- Processing the basil, garlic, and pine nuts together creates a smooth pesto paste.

- Beating the ricotta and parmesan cheese together ensures a creamy and smooth texture.

Ingredient Substitutions

Use cashews or almonds instead of pine nuts.

- Substitute arugula or spinach for basil.

- Use cream cheese or mascarpone in place of ricotta cheese.

Make Ahead Tips

Pâté of Pesto can be made a day in advance and refrigerated until ready to serve.

Presentation Ideas

Garnish the pâté with additional pine nuts, fresh basil leaves, or a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Serve Pâté of Pesto with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a perfect pairing.

Storage and Reheating Instructions

Store any leftover pâté in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Pâté of Pesto contains approximately 200 calories.

Carbohydrates

Each serving of Pâté of Pesto contains approximately 5 grams of carbohydrates.

Fats

Each serving of Pâté of Pesto contains approximately 15 grams of fats.

Proteins

Each serving of Pâté of Pesto contains approximately 10 grams of proteins.

Vitamins and minerals

Pâté of Pesto is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains nuts and dairy (cheese), which may be allergens for some individuals.

Summary

Pâté of Pesto is a nutritious and flavorful spread that is rich in proteins, healthy fats, and vitamins. It makes for a satisfying and delicious snack or appetizer.

Summary

Pâté of Pesto is a delicious and creamy spread that is perfect for serving as an appetizer or snack. With its fresh basil, pine nuts, and cheese, this recipe is sure to impress your guests with its unique and flavorful taste.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was strolling through the bustling streets of a small village in Italy. The air was filled with the enticing aromas of garlic, basil, and parmesan cheese, and my stomach grumbled in anticipation.

As I passed by a charming little trattoria, I caught a glimpse of a chef in the kitchen, expertly whipping up a batch of vibrant green pesto. I couldn't tear my eyes away from the fragrant mixture of fresh basil, pine nuts, garlic, and olive oil as he blended it all together in a mortar and pestle.

In that moment, I knew I had to learn how to make this delicious pâté of pesto. I approached the chef and asked him if he would be willing to share his recipe with me. To my delight, he agreed, and we spent the rest of the afternoon in his kitchen, creating the perfect batch of pesto together.

He showed me how to carefully select the freshest basil leaves, how to toast the pine nuts just right, and how to crush the garlic into a smooth paste. As we worked, he shared stories of his own grandmother, who had passed down the recipe to him many years ago.

I listened intently, soaking up every word he said. I could feel the love and tradition that went into this recipe, and I knew that I wanted to pass it on to future generations as well.

After several hours of preparing and tasting, we finally had a beautiful batch of pesto pâté. The chef scooped a generous spoonful onto a slice of crusty bread and offered it to me with a smile. I took a bite, and my taste buds exploded with the vibrant flavors of basil, garlic, and cheese.

I knew then and there that this recipe would become a staple in my own kitchen. I thanked the chef profusely for sharing his knowledge with me and left the trattoria with a spring in my step.

Back home, I couldn't wait to recreate the pesto pâté for my family. I gathered the ingredients and set to work, carefully following the steps I had learned in Italy. As the fragrant aroma of basil filled my kitchen, I felt a sense of pride and satisfaction wash over me.

When I presented the dish to my family that evening, they couldn't believe how delicious it was. They devoured every last bite and begged me to make it again soon. I knew then that this recipe would become a cherished tradition in our family for years to come.

Over the years, I have continued to make the pesto pâté for special occasions and family gatherings. Each time I prepare it, I am transported back to that sunny day in Italy when I first learned the recipe from the kind chef in the trattoria.

I have since shared the recipe with friends and neighbors, passing on the love and tradition that was shared with me. I have made a few tweaks and adjustments to the original recipe, adding my own personal touch to make it truly my own.

But no matter how many times I make it, the pesto pâté will always hold a special place in my heart. It is a reminder of the power of food to bring people together, to create lasting memories, and to celebrate the rich tapestry of culinary traditions that make our world so diverse and beautiful.

As I grow older, I hope to continue sharing this recipe with those I love, passing on the joy and connection that comes from a delicious meal made with heart and soul. And who knows, maybe one day my own grandchildren will be drawn to this recipe like a magnet, just as I was all those years ago in Italy.