Ricotta Walnut Pesto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g ricotta
- 70 g walnuts
- 50 g parmesan cheese
- 1 clove garlic
- 20 basil leaves, approx.
- 2 tablespoon tomato paste
- 1 teaspoon balsamic vinegar, lighter
- 3 tablespoon walnut oil
- salt and pepper
- chili
- 50 g pine nuts
Print Recipe
Pin Recipe Instructions
- Roast the walnuts a little, then let them cool. Puree all ingredients to a fine mass. Season the pesto again and season with salt and pepper if necessary.
- Tips for serving:
- Boil 400 - 500g pasta. Roast 50 g pine nuts in a pan. Mix the dripping wet pasta with the pesto, add a little pasta water, vegetable broth or cream if necessary. Fold in the pine nuts and serve.
- The pesto also tastes great as a spread on fresh bread or together with pasta as a pasta salad for grilled foods. Then first add only 2/3 of the pesto to the pasta and let it steep for at least 30 minutes. Gladly also in the refrigerator. Finally, heat the rest of the pesto in a cup in the microwave, stretch it a little if necessary and add to the salad with the pine nuts and - depending on your taste - halved cocktail tomatoes. This way the salad doesn`t get dry.
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