If you’re looking for an idea for a first course that’s at once elegant, super quick and able to pamper the palate, you’re in the right place! Today we present the ricotta and walnut pesto, a fragrant white alternative to classic basil pesto.
The magic of this recipe? It comes together in the same time it takes for the pasta water to boil. But there’s more: if you want to make it truly unforgettable, you can use our homemade ricotta (find the recipe here on the blog), for an authentic flavor that makes all the difference.
The great thing about this pesto is its versatility: we prepared it ultra-creamy, but you can easily tailor it to your taste. Prefer it thicker? Simply reduce the oil or omit it entirely, using some of the pasta cooking water to achieve the texture you love.
Below you’ll find other tasty pesto and cream recipes for dressing pasta, and then we go right under the photo to discover how to prepare this Ricotta and Walnut Pesto 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 346.67 (Kcal)
- Carbohydrates 3.85 (g) of which sugars 1.16 (g)
- Proteins 8.28 (g)
- Fat 33.49 (g) of which saturated 4.62 (g)of which unsaturated 1.48 (g)
- Fibers 1.09 (g)
- Sodium 235.33 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Ricotta and Walnut Pesto
- 1 cup walnut kernels
- 3/4 cup ricotta (cow's milk or goat's milk)
- 3 tbsp extra virgin olive oil (plus 1 teaspoon)
- 1 clove garlic (core removed for a milder taste)
- 2 pinch salt
- 1 sprig parsley
Tools
- 1 Immersion blender
Preparation: Ricotta and Walnut Pesto
Toast the walnuts (optional but recommended): For a more intense flavor, toast the walnut kernels in a nonstick pan for 2-3 minutes over medium heat. Be careful not to burn them.
Prepare the base: In a food processor or blender, place the walnuts, the garlic clove and the washed and dried parsley leaves.
Pulse: Pulse the blender to roughly chop everything. At this point, add the ricotta and a pinch of salt.
Adjust the texture: Slowly drizzle in the extra virgin olive oil while continuing to pulse in short bursts, until you obtain a smooth cream.
Extra tip: If you prefer a lighter or more “rustic” pesto, you can omit the oil and simply add 1 or 2 tablespoons of pasta cooking water directly to the blender or bowl when dressing the pasta.
Dress the pasta: Once the pasta is cooked, drain it (keeping a little of the cooking water) and toss it in a bowl with your pesto.
If the cream seems too thick, loosen it with the pasta water until it perfectly coats each pasta shape.
How to store Ricotta and Walnut Pesto
In the refrigerator: You can keep it in an airtight container for a maximum of 2-3 days. Before sealing, cover the surface with a thin layer of oil to prevent oxidation.
Ideal Pasta Shapes
To highlight the creaminess of this pesto, the choice of pasta is essential. Here are our suggestions:
Short pasta: Trofie are the classic choice, but fusilli and penne rigate are also perfect because they “capture” the walnut crumbs in their ridges.
Long pasta: If you prefer long shapes, choose linguine or spaghetti alla chitarra. Their firm texture holds up well to the density of the ricotta.
Fresh pasta: Try it with potato gnocchi or egg fettuccine for an unforgettable Sunday lunch.
Tasty Variations of Ricotta and Walnut Pesto
Ricotta and walnut pesto is a fantastic base that you can personalize in many ways:
Citrus touch: Add some grated lemon zest at the end for a surprising fresh note.
Stronger flavor: Replace the parsley with a few leaves of marjoram or sage (lightly sautéed in butter first).
Extra crunch: Reserve a handful of walnuts, coarsely chopped with a knife, and add them only at the end, directly on the plated pasta.
“Light” version: If you want to reduce fats, omit the oil and use only a bit of pasta cooking water to emulsify everything.
More recipes
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Now it’s your turn!
If you try it (perhaps also attempting our homemade ricotta recipe), let us know! Write in the comments below which pasta shape you chose or if you added your personal touch.
Don’t forget to take a photo and tag us on social media: we love to see your kitchen creations!
FAQ (Questions & Answers)
Can I use cow’s ricotta or sheep’s ricotta?
Absolutely yes! Cow’s ricotta (or homemade ricotta using our recipe) will give a milder, sweeter flavor. If you prefer a more rustic and pronounced taste, sheep’s ricotta is an excellent alternative.
Do the walnuts need to be peeled?
It’s not necessary to remove the thin skin of the walnuts, but if you want a lighter-colored pesto and a less bitter taste, you can blanch the kernels in boiling water for one minute and then easily peel them.
The pesto is too thick, what should I do?
No worries! It’s completely normal. Ricotta tends to absorb liquids. Just add one or two tablespoons of pasta cooking water (rich in starch) while you mix the pesto with the pasta: it will become silky immediately.
Can I substitute the parsley?
Certainly. Basil is the most common alternative, but chives also pair wonderfully with walnuts.
