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A serving of up to about 2 1/2 tablespoons of ricotta cheese is low in lactose. This recipe contains only about 2 2/3 teaspoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate and let cool for 2 minutes.
Add the garlic cloves to the food processor and pulse 5–6 times until coarsely chopped.
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