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    You are in: Home / Recipes / Walnut and Ricotta Pesto - Michael Chiarello Recipe
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    Walnut and Ricotta Pesto - Michael Chiarello

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Julesong's Note:

    From Michael Chiarello and NapaStyle comes this unusual and tasty pesto!

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    Ingredients:

    Yield:

    cups pe ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Ready a baking sheet and spread the walnuts on in a single layer, then place in the oven and toast until fragrant and lightly browned, about 10 minutes.
    3. 3
      Remove from oven and let cool, then chop coarsely.
    4. 4
      In a small skillet over medium high temperature, heat 2 tablespoons of the olive oil then add the garlic and sauté until lightly golden.
    5. 5
      Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts, then process or grind until minced well.
    6. 6
      Add the ricotta, the remaining oil (3 tablespoons), and lemon zest and process until well blended.
    7. 7
      Transfer mixture to a bowl, stir in the pecorino cheese, and season to taste with salt and freshly ground pepper to taste.
    8. 8
      Serve over 1 1/2 pounds cooked pasta or use as a dip.

    Ratings & Reviews:

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    Nutritional Facts for Walnut and Ricotta Pesto - Michael Chiarello

    Serving Size: 1 (510 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 817.9
     
    Calories from Fat 691
    84%
    Total Fat 76.8 g
    118%
    Saturated Fat 21.7 g
    108%
    Cholesterol 94.1 mg
    31%
    Sodium 157.1 mg
    6%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 2.2 g
    8%
    Sugars 1.3 g
    5%
    Protein 25.5 g
    51%

    The following items or measurements are not included:

    pecorino romano cheese

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