Roasted Almond Ricotta Pesto with Olives Recipe

Name: Roasted Almond Ricotta Pesto with Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove Garlic; 2 cups Fresh Basil Leaves; ⅓ cups Roasted Unsalted Almonds; ⅛ cups Grated Parmigiano Reggiano Cheese; 1/2 teaspoons Freshly Squeezed Lemon Juice; ⅛ cups Olive Oil; 1/2 cups Ricotta Cheese; 1/4 cups Chopped, Pitted Kalamata Olives; 8 ounces, weight Spaghetti; 1/2 cups Reserved Pasta Cooking Water

Servings: persons

1 clove Garlic
2 cups Fresh Basil Leaves
⅓ cups Roasted Unsalted Almonds
⅛ cups Grated Parmigiano Reggiano Cheese
1/2 teaspoons Freshly Squeezed Lemon Juice
⅛ cups Olive Oil
1/2 cups Ricotta Cheese
1/4 cups Chopped, Pitted Kalamata Olives
8 ounces, weight Spaghetti
1/2 cups Reserved Pasta Cooking Water

1
Add the garlic clove to a food processor, while running, until finely chopped.
2
Add in the basil, almonds, Parmesan & lemon juice.
3
Season with salt & pepper & process until finely chopped.
4
While the motor is running, slowly add in the olive oil & process until combined.
5
In a large mixing bowl, add the pesto, ricotta cheese & olives.
6
Stir to mix.
7
Season, if necessary with salt.
8
Boil the spaghetti, according to package instructions & drain.
9
Reserve a 1/2 cup of the cooking water.
10
Toss the hot pasta in with the pesto & thin with the water, if needed.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 clove Garlic, 2 cups Fresh Basil Leaves, ⅓ cups Roasted Unsalted Almonds, ⅛ cups Grated Parmigiano Reggiano Cheese, and more.

Yes, Roasted Almond Ricotta Pesto with Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Almond Ricotta Pesto with Olives

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