WALNUT AND RICOTTA PESTO - MICHAEL CHIARELLO

Walnut and Ricotta Pesto - Michael Chiarello image

Provided by Julesong

Categories Sauces

Time 25m

Yield 2 cups pesto, approx

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 818, Fat 76.8, SaturatedFat 21.8, Cholesterol 94.1, Sodium 157.1, Carbohydrate 11.2, Fiber 2.2, Sugar 1.3, Protein 25.6