Zutaten für Walnut And Ricotta Pesto Michael Chiarello
- 1 cup walnut halves
- Extra Virgin Olive Oil
- 2 cloves garlic, minced
- Fresh Basil Leaves
- Ricotta Cheese
- Lemon, Zest Of
- Pecorino Romano Cheese
- Sea Salt
- Fresh Ground Black Pepper
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Zubereitung von Walnut And Ricotta Pesto Michael Chiarello
- Preheat oven to 350°F (175°C).
- Spread 1 cup walnut halves in a single layer on a baking sheet. Toast for 10-12 minutes, or until fragrant and lightly browned.
- Remove from oven and let cool completely. Roughly chop the toasted walnuts.
- Heat 2 tablespoons olive oil in a small skillet over medium-high heat. Add 2 cloves minced garlic and sauté until lightly golden (about 1 minute).
- Transfer the sautéed garlic to a food processor. Add 2 cups packed fresh basil leaves and the chopped walnuts. Pulse until finely chopped.
- Add 1 cup whole milk ricotta cheese, 1/4 cup olive oil, and the zest of 1 lemon to the food processor. Blend until smooth and creamy.
- Transfer the pesto to a bowl. Stir in 1/2 cup grated Pecorino Romano cheese. Season generously with salt and freshly ground black pepper to taste.
- Serve immediately over 1.5 pounds cooked pasta (like your favorite long pasta shape) or use as a dip with crusty bread or vegetables.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
5g
Fat
108g
Carbs
3g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Appetizers Condiments Etc Eggs Dairy Fruit American Oven Easy Diabetic Dinner Party Holiday Event Kid Friendly Romantic Vegetarian Dips Nuts Cheese Dietary Californian Valentines Day Savory Sauces Superbowl Taste Mood Equipment
