1/2 cup whole almonds
1 small clove garlic, peeled
1/2 tsp salt
1 cup packed fresh Italian parsley leaves
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/3 cup extra-virgin olive oil
1 and 1/2 T. crumbled ricotta salata cheese
1/4 tsp. freshly ground pepper.
Preheat oven to 350 degrees. Spread almonds on a baking sheet; bake 8-10 minutes, or until fragrant and golden. Let cool.
Place garlic, salt, almonds, parsley, mint, basil and olive oil in a food processor and whirl until blended. Transfer to a bowl.
Stir in ricotta salata and pepper; can be stored in the refrigerator, covered, for several days topped with a film of olive oil.
Delicious as dressing on a new potato salad; cook small red potatoes, toss with the pesto when warm, along with 2 stalks thinly sliced celery, 1/4 cup grated ricotta salata, 2 T. olive oil and 2 T. red wine vinegar, salt and pepper.