Ingredientes para 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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Como fazer 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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