Ricotta sandwich with kale, carrots & parsley-pecan pesto
Pesto
Italian cuisine
This recipe is very lightly adapted from the one available at <a href="https://www.campbellcheese.com/">Campbell Cheese & Grocery</a> in Brooklyn, NY. It is my favorite sandwich on the planet. In this recipe, each component (ricotta, pesto, vinaigrette, carrots) yields 1 cup each. Scale up or down as you wish. <br /> <br />Notes: All the ingredients can be prepared while the carrots roast, but I recommend making the pesto (or any of the other components) and vinaigrette even ahead of that, to minimize kitchen mess, as they both require a food processor. (However, if you don't mind bits of shallots in the vinaigrette, feel free to just whisk the vinaigrette briskly.) <br /> <br />If you want, you can mix the dressing with enough kale so it coats the leaves evenly, and store that in your fridge. It makes a good side salad or sandwich filler to any meal / any sandwich.
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