Walnut and Ricotta Pesto - Michael Chiarello

READY IN: 25mins
Recipe by Julesong

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

Top Review by Nicci H.

Pleasant texture and subtle flavour. If I make this again, I think I'd halve the amount of both the ricotta and the olive oil in order to give the other flavours more prominence and make it less creamy and more like a traditional pesto. once its added to the pasta it tends to be a little too bland, as is.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  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. Remove from oven and let cool, then chop coarsely.
  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. 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. Add the ricotta, the remaining oil (3 tablespoons), and lemon zest and process until well blended.
  7. Transfer mixture to a bowl, stir in the pecorino cheese, and season to taste with salt and freshly ground pepper to taste.
  8. Serve over 1 1/2 pounds cooked pasta or use as a dip.

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