Walnut and Ricotta Pesto - Michael Chiarello

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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