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Ricotta Pesto

April 13, 2012
by Shannon Hepburn

Ricotta Pesto
  • 1 garlic clove, peeled (garlic scapes work wonderfully if seasonally available)
  • ½ cup walnuts, toasted
  • ½ cup (packed) coarsely chopped fresh basil
  • 5 tablespoons sunflower oil, divided
  • 1½ cups ricotta cheese
  • 3 tablespoons fresh lemon juice
  • 1½ teaspoons (packed) finely grated lemon peel
  • 3 tablespoons finely grated Pecorino Romano cheese (or Parmesan)
  1. In a food processor - blend the garlic clove, walnuts, basil and 2 tablespoons olive oil until the nuts and basil are finely chopped. Add the ricotta cheese, lemon juice, lemon peel, and remaining 3 tablespoons olive oil. Blend well and transfer to a bowl. Stir in the grated Pecorino Romano cheese and season to taste with salt and freshly ground pepper. Can be made two days ahead. Serve with your favorite pasta shape or strand.