Herbed Pea Ricotta, Tomatoes and Basil

Ingredients

For the green pea ricotta

• 2 cups/300g frozen peas, thawed for 6 hours or overnight in the refrigerator
• ½ cup/60 g unroasted cashews
• ½ cup/120 ml water
• 2 tablespoons olive oil
• 3 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, peeled
• ½ teaspoon salt
• 2 tablespoons chopped fresh flat-leaf parsley, basil, or dill

For the salad

• 2 pounds/450 g juicy, perfectly ripe tomatoes, red or a mix of heirloom colours
• 1 cup/115 g fresh basil leaves, washed and dried
• extra-virgin olive oil
• good quality balsamic vinegar
• few twists of freshly ground black pepper

Method

While the peas thaw, soak the cashews with the water in a glass container in the refrigerator.

Drain the cashews and transfer to a food processor. Add the olive oil, lemon juice, garlic, and salt and pulse into a thick paste, occasionally scraping down the sides of the food processor with a rubber spatula.

Add the peas and chopped fresh herbs to the cashews. Pulse and scrape into a fluffy, smooth paste. Taste the pea ricotta and add more lemon and salt if needed. Transfer to a container, tightly cover, and chill for at least 10 minutes for the flavours to blend.

When ready to serve, slice the tomatoes into thick slabs and arrange on a serving plate. Top each slice with a generous dollop of pea ricotta and garnish with a basil leaf. Drizzle each slice with olive oil, a little balsamic vinegar, and dust with a garnish of freshly ground pepper. Serve as is or with slices of crusty bread.