Creamy Basil Pesto

I found this recipe on Pinterest a few weeks and was finally able to try it out recently. I am obsessed with anything pesto. However, I have found that it is often difficult to get a good pesto recipe that tastes good (one with just the right amount of pesto taste as well as the right consistency). This recipe worked out great! I had to improvise a little bit because I made about 2.5 the amount the original recipe called for. Despite thinking it was too thick at first it actually mixed in well and had great flavor. We added yellow peppers and chicken, and of course some extra parmesan on top (because I'm also obsessed with this).

Ingredients:
4 medium garlic cloves, peeled and chopped (I used my garlic press)
3 cups fresh basil (we actually got this out of my mom's garden and it was fantastic!)
1/2 cup Parmesan cheese, grated
1/4 part-skim ricotta cheese
1-3 green onions, chopped
2 TB olive oil
salt and pepper

Directions:
- Place the basil in a resealable bag. Pound the bag with the flat side of a meat mallet or rolling pin until the leaves are broken apart and slightly bruised. (Bruising the leaves helps to release the basil's oils and intensify the flavor.)
- In a blender or food processor blend all of the ingredients until smooth. Season with salt and pepper as needed.
- Transfer to a large bowl and mix with cooked pasta.

Enjoy!!