Pâté of Pesto

Serves four.

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

 * 1) Place pinenuts on baking tray, bake in moderate over 5 minutes or until light golden brown, cool.
 * 2) Place basil leaves in food processor with peeled garlic, 2 tablespoons of the pinenuts, salt and pepper.
 * 3) Process until mixture is finely chopped.
 * 4) With processor still going add oil in a thin stream.
 * 5) 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.


 * 1) Combine ricotta cheese and parmesan cheese in small bowl of electric beater, beat on medium speed until mixture is smooth.
 * 2) Combine cheese mixture with basil mixture, mix well.
 * 3) Spoon mixture into mould (or 4 small individual moulds) which has been lined with a piece of cheesecloth.
 * 4) Fold overhanging sides of cheesecloth over pate, press top down with palm of hand.
 * 5) Refrigerate overnight.
 * 6) Gently lift pate out of mould, turn on to serving plate and carefully peel off cheesecloth.
 * 7) Press remaining roughly chopped pinenuts over top and sides of pate.