Creamy Sicilian Pesto with Ricotta and Walnuts
A rich and creamy Sicilian pesto made with ricotta, sun-dried tomatoes, basil, walnuts, and Parmigiano Reggiano. Perfect as a sauce, spread, or dip for quick meals full of flavor.
Equipment
- 1 Food processor
Ingredients
Main Ingredients
- 150 g Ricotta cheese
- 5 Sun-dried tomato halves soaked in olive oil and roughly chopped
- 10 leaves Basil fresh
- 1 clove Garlic
- 50 g Walnuts
- 50 g Parmigiano Reggiano grated
- 3 tablespoon Extra virgin olive oil
- Salt to taste
- Black pepper to taste
- Tomato paste to adjust the color
Instructions
Instructions
- Add sun-dried tomatoes, basil leaves, garlic, walnuts, and grated Parmigiano Reggiano to a food processor. Pulse until finely chopped.
- Add ricotta and drizzle in olive oil. Blend until creamy.
- Season with salt and black pepper to taste.
- Add tomato paste for color. Blend again until fully combined.
- Serve immediately or store in airtight container in the fridge.
- Gently reheat in pressure cooker if needed. Let pressure release naturally for best texture.
Notes
This recipe makes about 1 cup of pesto (8 servings). Store in a sealed container in the fridge for 3–4 days or freeze for longer shelf life.