Walnut And Ricotta Pesto - Michael Chiarello

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   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.

3. 3

   Remove from oven and let cool, then chop coarsely.

4. 4

   In a small skillet over medium high temperature, heat 2 tablespoons of the olive oil then add the garlic and saute until lightly golden.

5. 5

   Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts, then process or grind until minced well.

6. 6

   Add the ricotta, the remaining oil (3 tablespoons), and lemon zest and process until well blended.

7. 7

   Transfer mixture to a bowl, stir in the pecorino cheese, and season to taste with salt and freshly ground pepper to taste.

8. 8

   Serve over 1 1/2 pounds cooked pasta or use as a dip.

* Per serving · 4 servings · Values may vary.

No additional tips available.