Tuscan Pesto Ricotta Pie


  • 5 eggs
  • 1/3 cup pesto sauce of choice
  • 1/3 cup ricotta cheese
  • 1Tbls. Oliva! Tuscan Herb Olive Oil
  • 1/2 cup milk
  • 1 (9-inch) pie shell


Preheat oven to 400 degrees.

Beat eggs until scrambled. Fold in pesto, ricotta, olive oil and milk until blended. Pour into pie shell.

Bake 20-25 minutes, until everything is set.

Cool for 5-10 minutes before enjoying.