Walnut and Ricotta Pesto - Michael Chiarello

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

• Ready In: 25 mins
• Yields: 2 cups pesto, approx

Ingredients

• 1⁄2 cup walnuts
• 5  tablespoons extra virgin olive oil, divided
• 1  tablespoon  minced garlic
• 12  large fresh basil leaves, coarsely chopped
• 1 1⁄2 cups ricotta cheese (home made or store bought whole-milk ricotta cheese)
• 1⁄2 teaspoon  grated lemon, zest of
• 2  tablespoons  freshly grated pecorino romano cheese
•  sea salt, preferably gray salt
•  fresh ground black pepper

Directions

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.