Ingredients
- For the hot honey:
- 2tbs chilli flakes
- 50ml vinegar
- 100ml honey
- For the pesto:
- 20g fresh basil
- 15g fresh parsley
- 20g grated parmesan
- 1tbs toasted pine nuts, plus extra to garnish at the end
- 2 garlic cloves
- 3tbs olive oil
- Sea salt and black pepper
- 1tbs finely diced preserved lemon
- 200g ricotta
- Juice and zest of 1 lemon
- Sea salt
- Crusty sourdough baguette
- Place the chilli flakes, vinegar and honey in a saucepan and bring to the boil. Remove from the heat, place in a jar and allow to infuse for at least 24 hours.
- To make the pesto, add the basil, flat parsley, Parmesan, pine nuts, garlic and olive oil to a blender. Season with salt and pepper and blend until quite smooth. Remove from the blender and stir through the finely diced preserved lemon, then set aside.
- Place the ricotta in a mixing bowl and whisk by hand while slowly adding the lemon juice. Then, stir through the lemon zest and season with sea salt.
- To serve, spoon the whipped ricotta into a serving bowl. Top with some of the pesto, and a drizzle of the hot honey. Garnish with some more toasted pine nuts and serve with the crusty bread on the side.
