Culinary Circle

We've have about 5 cups or so of pesto in the freezer. The remains of the pesto that we made last summer with our bounty of basil from the farm. Pasta and pesto is great but we've been needing other ways to use up the remaining pesto. We made up this pesto and ricotta souffle from Molly Katzen's Enchanted Broccoli Forest cookbook. Turned out nice and fluffy, wasn't quite filling enough for dinner but we think it'd make an awesome side dish.

Next up for using up pesto we are going to try pesto and cheese calzones. I also have an idea for pesto/ricotta bake.

Cook-Mykal
Time-10 min active, 45 min baking