Creamy Lowfat Pesto

Because I like pesto but hate paying for expensive nuts and because I had leftover ricotta cheese, I made this pesto. Add pasta, cooked chicken, a can of drained, diced tomatoes, and a can of great northern beans to make a fairly easy dinner. I think I'll use the leftover pesto on sandwiches, too.

4 garlic cloves, unpeeled
3 cups fresh basil leaves (no stems)
1 oz Parmesan cheese, grated (1/2 cup)
1/4 cup part-skim ricotta cheese
1 shallot, minced (3 T)
2 T olive oil
salt and pepper

Toast the garlic in a small skillet over medium-heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes. Transfer to a plate to cool, then peel the cloves and chop.
Place basil in a bag and pound with a rolling pin until leaves are slightly bruised. (This deepens the basil flavor.)
Process the ingredients and ½ tsp salt until smooth, about 30 seconds, stopping to scrape down the sides as needed. Transfer to a small bowl and season with salt and pepper to taste.

Thank you, ATK.
~L