Pesto Pie
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
basil
packed |
*
|
| 3 | each |
garlic cloves
|
|
| ½ | cup |
Parmesan cheese
|
|
| 5 | tablespoons |
olive oil
|
|
| 1 | cup |
walnuts
toasted, or pine nuts |
|
| 2 | tablespoons |
butter
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 15 | Ounces |
ricotta cheese
|
*
|
| 4 | large |
eggs
|
|
| 1 | dash |
white pepper
|
*
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
nutmeg
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
basil
packed |
*
|
| 3 | each |
garlic cloves
|
|
| 118 | ml |
Parmesan cheese
|
|
| 75 | ml |
olive oil
|
|
| 237 | ml |
walnuts
toasted, or pine nuts |
|
| 3E+1 | ml |
butter
|
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 15 | Ounces |
ricotta cheese
|
*
|
| 4 | large |
eggs
|
|
| 1 | dash |
white pepper
|
*
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
nutmeg
|
*
|
Directions
Using first five ingredients make pesto in a blender until creamy.
Then sauté onion in oil and butter until soft.
Then whisk ricotta cheese and eggs with onion.
Add spices and pour into prepared pie pan. Top with pesto and swirl pesto into pie.
Bake at 375℉ (190℃). for 30 minutes until firm and set.
