Walnut and Ricotta Pesto Michael Chiarello
Elevate your pesto game with Michael Chiarello's Walnut and Ricotta Pesto, a creamy, nutty twist on the classic Italian sauce. This quick and easy recipe combines toasted walnuts, fresh basil, and velvety ricotta cheese to create a lusciously smooth spread that's bursting with flavor. A hint of freshly squeezed lemon juice adds brightness, while garlic, Parmesan, and olive oil bring depth and richness. Ready in just 15 minutes, this versatile pesto can be tossed with pasta, slathered on crusty bread, or served as an irresistibly delicious dip. Perfect for entertaining or weeknight dinners, this walnut pesto is a crowd-pleaser that brings gourmet flair to your table.
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Recipe Information
Ingredients
- 1 cup Walnuts
- 2 cups Basil leaves
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 2 units Garlic cloves
- 0.5 cup Olive oil
- 1 tablespoon Lemon juice, freshly squeezed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are lightly browned and fragrant. Remove from heat and let them cool completely.
In a food processor, combine the toasted walnuts, basil leaves, garlic cloves, and Parmesan cheese. Pulse until the mixture is finely chopped.
Add the ricotta cheese, lemon juice, salt, and black pepper to the food processor. Pulse again until everything is well combined and has a thick, paste-like consistency.
With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. You can adjust the amount of olive oil if you prefer a thinner consistency.
Taste the pesto and adjust seasoning with additional salt or pepper, if needed.
Transfer the pesto to an airtight container and refrigerate until ready to use. It can be refrigerated for up to 1 week.
Serve the walnut and ricotta pesto tossed with pasta, spread on bread, or as a dip for vegetables.
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.2 g | 293% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 2114 mg | 92% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 4.1 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1608 mg | 124% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 889 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
