Walnut And Ricotta Pesto Michael Chiarello
From michael chiarello and napastyle comes this unusual and tasty pesto!!
Steps
Preheat the oven to 350 degrees f.
Ready a baking sheet and spread the walnuts on in a single layer , then place in the oven and toast until fragrant and lightly browned , about 10 minutes.
Remove from oven and let cool , then chop coarsely.
In a small skillet over medium high temperature , heat 2 tablespoons of the olive oil then add the garlic and saut until lightly golden.
Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts , then process or grind until minced well.
Add the ricotta , the remaining oil , and lemon zest and process until well blended.
Transfer mixture to a bowl , stir in the pecorino cheese , and season to taste with salt and freshly ground pepper to taste.
Serve over 1 1 / 2 pounds cooked pasta or use as a dip.
Ingredients
walnuts, extra virgin olive oil, garlic, fresh basil leaves, ricotta cheese, lemon, zest of, pecorino romano cheese, sea salt, fresh ground black pepper