Pesto walnut and ricotta, perfect sauce on crostini, and for pasta too! This is a quick and simple recipe to prepare exactly in the same time as the water boils for the pasta. The walnut and ricotta pesto is a symbolic recipe of Ligurian cuisine like the “Croxetti”, a typical stamped pasta shape, also Ligurian. The origin of the Croxetti is very ancient, noble families of the time ordered their cooks to imprint the family crest on the pasta, to remind diners who dominated the territory. You will find more recipes on my blog.giallozafferano.itvaipinacucina. You can also use this pesto for polenta crostini baked in the oven with a thin layer of pesto. You might also be interested in basil pesto, here you will find my version of pesto-alla-genovese.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 1/2 oz walnut kernels
- 2 slices white sandwich bread
- cloves garlic
- 3 1/2 oz sheep ricotta
- to taste extra virgin olive oil
- 1 cup whole milk
Tools
- Blender / Mixer
Preparation
The first and longest operation is definitely to remove the skin from the walnuts. Blanch the walnut kernels for a few minutes in boiling water, drain them and remove the skins. Meanwhile, soak the slices of bread in milk, squeeze them, and put them in the blender with the walnut kernels, soaked bread, ricotta, chopped garlic, salt, and oil, start blending until the pesto becomes smooth and homogeneous, if necessary, add more oil.
Ready! Our walnut and ricotta pesto is ready.
Follow me on the blog, tomorrow you will find the first course of “Croxetti with Walnut Pesto”
