Sicilian-style pesto: a traditional recipe

1. Wash the tomatoes and split them in half.

2. Discard the seeds inside and squeeze them lightly to remove excess liquid.

3. Wash the basil leaves and dry them gently with a cloth.

4. Peel the garlic clove and divide it in half.

5. Pour the tomatoes, basil and garlic into the blender. Add the pine nuts, parmesan cheese and ricotta cheese. Last, add the extra virgin olive oil and run the blender intermittently, at minimum speed. Once the desired degree of creaminess is achieved, turn off the mixer.

6. Pour the pesto into a bowl, taste and adjust salt and pepper to taste.