Pesto Alla Calabrese

Peel the onion, cut it in half and put it in the pan. Saute for 5 seconds on high. Scrape the walls. Add in the almonds, red chillies, olive oil and saute for 4 minutes on low flame.

Meanwhile, cut the peppers in half, remove the seeds and cut them into thick strips and then into pieces. Add them in the pan and saute for 10 minutes on low flame.

Meanwhile, cut the tomatoes into pieces. Add them in the pan along with salt and pepper. Saute it for another 6 minutes.

Add this to a blender and blend until smooth.

Transfer it back to the pan.

Add the chopped basil or Provence herbs/Italian herbs and ricotta. Mix it for 20 seconds to combine.

Once it cools down, use it as pizza spread or toss it with pasta. it can be stored for a week in the refrigerator if kept in an air tight jar.

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