1 Review

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.

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Nicci H. February 05, 2016
Walnut and Ricotta Pesto - Michael Chiarello