Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup (90g) pinenuts
- 1 large bunch basil (about 4 cups loosely packed leaves)
- 1 clove garlic
- salt, pepper
- 1/3 cup oil
- 500g ricotta cheese
- 1/3 cup grated parmesan cheese
Directions
Place pinenuts on baking tray, bake in moderate over 5 minutes or until light golden brown, cool.
Place basil leaves in food processor with peeled garlic, 2 tablespoons of the pinenuts, salt and pepper.
Process until mixture is finely chopped.
With processor still going add oil in a thin stream.
Process a further 1 second, until the mixture forms a smooth paste.
Blender can also be used; stop blender and scrape the mixture down sides occasionally to mix evenly.
Combine ricotta cheese and parmesan cheese in small bowl of electric beater, beat on medium speed until mixture is smooth.
Combine cheese mixture with basil mixture, mix well.
Spoon mixture into mould (or 4 small individual moulds) which has been lined with a piece of cheesecloth.
Fold overhanging sides of cheesecloth over pate, press top down with palm of hand.
Refrigerate overnight.
Gently lift pate out of mould, turn on to serving plate and carefully peel off cheesecloth.
Press remaining roughly chopped pinenuts over top and sides of pate.