Savory cream with ricotta and walnuts, but don’t call it pesto because we’ll use a blender instead of the classic mortar.
A completely no-cook recipe, ideal for dressing pasta or stuffing bruschetta or focaccia, velvety and very tasty.
And it takes just a few minutes to make.
Below you will find other ideas for savory creams perfect for use as a condiment or stuffing.
You can easily prepare them in advance and store them in the refrigerator for up to 48 hours, tightly sealed in jars.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/4 cups cow's milk ricotta
- 1/2 cup walnut halves
- 1 tsp tomato paste
- 1 pinch fine salt
Tools
- 1 Blender
- 1 Teaspoon
- 1 Nutcracker
- 1 Jar
Steps
To prepare the Savory Cream with Ricotta and Walnuts, first drain the ricotta in a large strainer and in a bowl, for about 30 minutes, in the refrigerator, covered.
In the blender, add the drained ricotta and the tomato paste.
Add the walnut halves, keeping a few pieces aside, and blend intermittently until you obtain a smooth and homogeneous cream.
Use it as desired or store it for up to two days in the refrigerator, in a sealed jar.
FAQ
What can I substitute for ricotta?
With cream cheese or stracchino, following the same procedures.
You can add other nuts to taste, such as pine nuts or pistachios, blending them with the walnuts and adding them to the mixture.
