Calabria is a region in southern Italy, south of Naples. This regional pesto is excellent with pasta and chicken, and on crostini, too. If you are making this ahead (it still tastes great after a few days), transfer to a bowl, cover with plastic wrap and store in the refrigerator. Add the basil, finely chopped, just before serving. Serves 6
Ingredients:
3 tablespoons olive oil
1 large red pepper, halved, deseeded and diced
½ small onion, very finely chopped
½ cup eggplant, diced
1 plum tomato, halved, seeded and chopped
1 clove garlic, chopped
Generous pinch of dried chile flakes
2 tablespoons ricotta cheese
¼ cup blanched almonds, diced
2 tablespoons extra-virgin olive oil
¼ to ½ cup packed basil, leaves only (to taste)
Heat the oil in a frying pan over a medium-high heat. Add the pepper and onion, and cook, stirring occasionally, until soft and lightly caramelized — about 7 minutes. Turn the heat down to medium, add the eggplant and cook another 5 minutes, or until soft. Add the tomato, garlic and chile flakes, and cook, stirring, another five minutes, until soft. Scrape everything into a food processor and add the ricotta, almonds, a pinch of salt and pepper and puree while adding the extra-virgin olive oil slowly through the opening of the food processor. Add the basil (if serving immediately) and pulse blend. Check the seasoning.
