Ingredients for Ricotta Baked With Pesto
- 2 cups packed fresh basil leaves
- Lemon, Zest Of
- salt and freshly ground black pepper, to taste
- Roasted Almonds (not used in recipe)
- 1/4 cup extra virgin olive oil, plus more if needed
- 15 ounces whole milk ricotta cheese
- 2 large eggs
- 1/2 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ricotta Baked With Pesto? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Ricotta Baked With Pesto
- Make the pesto: Combine 2 cups packed fresh basil leaves, 1/2 cup pine nuts, 1/4 cup grated Parmesan cheese, 2 cloves garlic, the zest of 1 lemon, and 1/4 cup extra virgin olive oil in a food processor. Blend until smooth, adding more olive oil if needed to reach desired consistency. Season generously with salt and pepper to taste.
- Prepare the ricotta mixture: In a separate bowl, whisk together 15 ounces of whole milk ricotta cheese and 2 large eggs until well combined. Gently fold in 1/2 cup of the prepared pesto.
- Bake: Preheat oven to 375°F (190°C). Grease a small oven-safe dish (approximately 8x8 inches) or a 6-cup muffin tin. Pour the ricotta mixture into the prepared dish. Bake for 15-20 minutes, or until the ricotta is set and lightly golden brown around the edges.
- Cool and serve: Let the baked ricotta cool slightly before serving. Enjoy warm alongside your favorite breakfast sides like bacon and eggs.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
4g
Fat
38g
Carbs
1g
