Ricotta and walnut pesto, grandma’s recipe for a delicious walnut and ricotta sauce. The ricotta and walnut pesto with Parmesan is a tasty sauce that can be used on almost anything, like the Many homemade pesto recipes to try we’ve made so far. It can be used as a dressing for pasta by thinning it with a little cooking water, it can be used on toasts and bruschetta, you can enjoy it with breadsticks or on pizza, you can eat it by the spoonful and however you serve it, it will always be a success!
The ingredients for ricotta and walnut sauce are just three, everything is ready in a few minutes and it’s the right solution for a quick first course with ricotta suitable for everyone.
Let’s go to the kitchen — the simplicity of this dressing and its flavor will win you over. Before we start cooking, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 5
- Cuisine: Italian
Ingredients
To prepare the ricotta and walnut sauce I recommend toasting the nuts; you’ll get a more intense flavor and a delightful aroma.
- 1 1/4 cups ricotta (cow's milk or sheep's)
- 1 1/4 cups walnut kernels
- 1/2 cup cheese (type: Grana or Parmesan)
- to taste salt
- to taste black pepper
Tools
- 1 Blender / Mixer
- 1 Oven
- 1 Baking sheet
Steps
If you have time, I recommend toasting the walnuts in the oven for a few minutes; they will gain a more intense aroma.
Place the walnut kernels on a baking sheet and roast them in the oven for about 10 minutes at 338°F; they should just lightly brown. Remove from the oven, let cool slightly, then rub them between your hands to remove the skins that will come off.
Gather the walnuts in the blender jar, add the ricotta, and a little water if the ricotta is too dry,
add the pepper, the cheese and a pinch of salt if the ricotta isn’t already salted.
Blend until smooth and the mixture is ready to dress your pasta with ricotta and walnut pesto, your bruschetta and your canapés.
Storage and tips
The leftover ricotta and walnut pesto should be stored in the fridge in the coldest part inside an airtight container and consumed within 24–36 hours.
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