3/4 c. fresh basil (not dried)
1/4 c. fresh parsley
1 garlic clove
1/4 c. olive oil
1 c. Ricotta cheese
1 lb. fettuccine, freshly cooked
1 pt. cherry tomatoes, stemmed and halved
Parmesan or Romano cheese

Mince basil parsley and garlic in food processor or blender. Add oil and process until thick, about 10 seconds. Add Ricotta and process until well blended. Arrange pasta on serving platter. Pour pesto over and toss to coat well. Top with tomatoes. Serve, passing grated cheese separately. Serves 6.