In a non-reactive pan (if you use aluminum it won’t work; it’s science), heat milk to 180 degrees, then let cool for 5 minutes. Add lemon juice and salt; don’t stir. Let sit for 3 minutes, stir gently, and watch the curds and whey separate. Spoon into cheesecloth-lined strainer, let drain and refrigerate. Divide ricotta among peppers, roll like sushi, hill and cut. Drizzle with pistachio pesto.

In a food processor, blend the garlic and nuts, add parsley and basil, and drizzle in olive oil until desired consistency.