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Walnut Pesto

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  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

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

Side Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1852 Calories from Fat 1499

% Daily Value*

Total Fat 175 g268.5%

Saturated Fat 40 g199.8%

Trans Fat 0 g

Cholesterol 152.9 mg51%

Sodium 689.1 mg28.7%

Total Carbohydrates 29 g9.6%

Dietary Fiber 9.1 g36.3%

Sugars 5 g

Protein 60 g119.8%

Vitamin A 29.3% Vitamin C 4.8%

Calcium 101% Iron 46.3%

*Based on a 2000 Calorie diet

Walnut Pesto Recipe