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
Ricotta Walnut Pesto
Ricotta Walnut Pesto

Instructions

  1. 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.
  2. Tips for serving:
  3. 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.
  4. 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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