Ricotta Pesto Sauce | Pesto Ricotta

Ricotta pesto sauce has the flavors of a traditional pesto but adds an extra creamy kick. If you regularly make pesto but feel like a bit of the change from the usual, then definitely add ricotta pesto sauce to the rotation. If you are looking for a classic pesto try our Pesto di Basilico.

Ingredients and Substitutes

Fresh Basil: A bunch of basil leaves makes up the base of this recipe. I usually get my basil from Trader Joe’s or the Farmer’s Market.

Ricotta: Make sure to buy a good quality ricotta cheese. Galbani Double Cream makes this pesto even creamier. Trader Joe’s Ricotta is also delicious.

Olive Oil: Use extra virgin olive oil. The olive oil and ricotta are what make up the saucy element of the ricotta pesto sauce.

Cashews: While not the classic nut used in a pesto, cashews are my favorite nut to use in all types of pesto. They are most cost efficient than pine nuts and also add a creamy element to all sauces, whether a pesto or an Indian curry. If you do not have cashews, walnuts should work well too.

Garlic: This pesto is not heavy on garlic but a few cloves still add just the right flavor.

Lemon Juice: Always a good touch to round out all of the other flavors with just the right amount of acid.

Salt: Depending on whether you use salted or unsalted cashews and which brand of ricotta you use, make sure to taste before adding more salt than this recipe calls for.

How to Serve Ricotta Pesto Sauce

• With Pasta: Use your preferred type of pasta and mix in some of this ricotta pesto for a perfect pasta dinner.
• On toast: This sauce holds it own on a piece of toast or on a baguette.
• As a dip: Serve with veggies, chips or flatbread.

Tips

• Do not over-blend the sauce as it can cause it to taste bitter. Over-blending olive oil can cause it to taste bitter. Follow the directions of this recipe carefully to avoid bitterness. Blend the other ingredients first and then add the olive oil.
• Do not use very old olive oil. This also can cause bitterness.
• Use the basil within a couple days of purchasing to ensure the fresh flavors.

How to Make Pesto Ricotta

Add all of the ingredients except for the olive oil to the food processor.

Start blending at 1 for about a minute then work up to 2 and pulse. Open a couple times in between and use a spoon to remove the ingredients from the walls of the food processor and bring it to the bottom.

Serve the blended pesto as desired.