Name: Ricotta and Walnut Pesto
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 250 g Cow's milk ricotta; 100 g Parmesan cheese; 70 g Extravirgin olive oil; 100 g Walnut kernels; 5 g Salt

Yield: 4 servings

Total time: 15 min

Preparation time: 15 min

Difficulty:

Cost:

Tools: Bowl, Blender

Weight per serving: 130 g

Energy: 495 Kcal

Carbohydrates: 4 g

Fats: 44 g

Proteins: 16 g

Soccer: 1 h

Allergens: Milk, Tree nuts

Diet: Vegetarian, Gluten-free

Pairing: Pinot bianco

Occasion: Friends dinner

Ingredients

Portions for 4 servings

4

Cow's milk ricotta

250 g

Parmesan cheese

100 g

Extravirgin olive oil

70 g

Walnut (kernels)

100 g

Salt

5 g

Directions

It takes 4 steps in 15 min

1

Coarsely chop one-third of the walnuts and set them aside

2

Cut the parmigiano reggiano into small cubes and set them aside

3

In the bowl of an immersion blender, place the ricotta, olive oil, salt, parmigiano cubes, and the two-thirds of walnuts that weren't chopped earlier, and blend until you have a fine and creamy pesto

4

Finally, add the coarsely chopped walnuts, stirring with a spoon until they are mixed with the rest of the pesto

Cost

With just a few euros, you can make a fantastic condiment for many people. It's definitely a recipe that allows you to impress guests without spending a fortune