Welcome back! Today, we have another recipe in our pesto journey: Pesto Calabrese! This variation also hails from Calabria in Southern Italy - in fact, it is the same region that produced the Nduja Pasta. This pesto deviates from the typical Genovese Pesto much more significantly than the Sicilian Pesto, with two main notable differences. The Pesto Calabrese incorporates cooked ingredients to provide an additional dimension of flavor as well as ricotta cheese to thicken up the texture. And because it is a Calabrian dish, you can always add an extra kick of spice with some extra Calabrian chili flakes. Pesto Calabrese Makes 4 servings Ingredients: 12 ounces pasta 4 tablespoons olive oil 1 small red onion or 2 shallots, chopped (about 1 cup) 1 large red bell pepper, charred, peeled, and diced* 12 ounces tomatoes, chopped 1/2 teaspoon red pepper flakes 1 teaspoon dried oregano 20 grams basil (about 1/4 cup packed) 1/2 to 1 teaspoon salt to taste 200 grams ricotta cheese 50 grams Peco...