You are here

Walnut Pesto

admin's picture
Ingredients
  Walnuts 1 Cup (16 tbs)
  Pine nuts/Almonds 1⁄4 Cup (4 tbs)
  Olive oil/Cooking oil 3 Tablespoon
  Ricotta cheese 1 Cup (16 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Dried marjoram 1⁄2 Teaspoon, crushed
  Ground nutmeg 1⁄8 Teaspoon
Directions

In blender container blend walnuts and pine nuts till finely chopped.
With machine running on high speed, slowly add oil, blending till smooth.
In small mixer bowl beat ricotta till smooth; add nut mixture, parmesan, marjoram, nutmeg, 1/8 teaspoon salt, and dash pepper.
Beat till smooth and consistency of soft butter.
Refrigerate or freeze till used.
Thaw pesto, if frozen.
Toss with hot cooked and buttered pasta (use about 1/2 cup pesto to about 8 ounces pasta).

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Walnut

Rate It

Your rating: None
4.103125
Average: 4.1 (16 votes)