Pistachio and Lemon Ricotta Pesto is a creamy and fragrant sauce, ideal for dressing pasta, crostini, or fresh summer dishes, enriched with almonds and basil.
This recipe combines the delicate sweetness of ricotta, the intense and slightly crunchy taste of pistachios and almonds, and the citrus freshness of lemon zest. The pistachio and lemon ricotta pesto is perfect for dressing pasta, bruschetta, or even light main courses. This pesto is prepared in a few minutes and is a great alternative to traditional Genoese pesto.
Making the pistachio and lemon ricotta pesto is very simple: just blend together pistachios, almonds, ricotta, fresh basil, extra virgin olive oil, and grated lemon zest to achieve a velvety and fragrant cream.
Vegan? Replace ricotta with silken tofu or plant-based ricotta and omit Parmesan cheese.
Fresher? Add a few mint leaves or a teaspoon of lemon juice.
Join me in the kitchen today for pistachio and lemon ricotta pesto.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- lemon zest
- 1/4 cup unsalted pistachios
- 1/4 cup blanched almonds
- 1 1/2 cups basil
- 1/4 cup extra virgin olive oil
- 2 tablespoons grated Parmesan cheese
- 5 1/4 oz ricotta
- to taste salt
Steps
Toast the pistachios and, if you prefer, the almonds too, in a pan for about 5 minutes, then remove the skin and place everything in a bowl.
In a food processor, place pistachios, almonds, basil, lemon zest, and a pinch of salt. Pulse intermittently.
Add the ricotta and olive oil gradually, continuing to blend until you get a smooth cream.
If desired, incorporate the Parmesan and adjust salt and/or pepper.
If needed, add a tablespoon of cooking water to make the pesto more fluid.
Store it in a jar covered with oil in the fridge for 2-3 days if not used immediately.
Bon appétit
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PISTACHIO and Lemon Ricotta PESTO
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FAQ (Questions and Answers) PISTACHIO and Lemon Ricotta PESTO
How do you store pistachio and lemon ricotta pesto?
Store it in the refrigerator in a glass jar, covered with a layer of extra virgin olive oil. It lasts about 2-3 days. It can also be frozen in portions.
Can I make pesto without Parmesan or cheese?
Yes, the pesto is already flavorful thanks to pistachios, almonds, and lemon zest. You can omit the cheese for a lighter or vegan version, using plant-based ricotta.
What type of pasta pairs best with pistachio and lemon ricotta pesto?
Short pasta like trofie, fusilli, orecchiette, or gnocchi are ideal because they hold the creamy sauce well. It’s also great on fresh egg pasta.
Can I use salted pistachios?
It’s better to use unsalted, shelled pistachios to better control the taste of the pesto. If you only have salted ones, reduce or eliminate the salt in the recipe.
Is it possible to prepare the pesto in advance?
Yes, you can also prepare it the day before. We advise storing it well sealed and covered with oil to maintain its freshness and color.
