Pluck the parsley leaves from the stems, rinse, dry. Grate the basil leaves only with a wet tea towel.
Finely chop the parsley, basil and garlic with a chopping knife.
3. mash the ricotta and the fresh goat or sheep milk cheese with a fork, add the juice of one lemon, the olive oil and the chopped leaves, mix and season.
4. garnish with flowers or herbs and bring to the table with raw peppers of different colors cut into oblong pieces, with vegetable stalks, with grissini or toasted bread (for about 8 slices of bread).
Tip: The paste gets a special touch with a little lime oil drizzled.
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