NapaStyle Walnut and Ricotta Pesto

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NapaStyle Walnut and Ricotta Pesto

 

Recipe By :Michael Chiarello

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup walnuts

5 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

12 large fresh basil leaves -- coarsely chopped

1 1/2 cups Homemade Ricotta or store bought whole-milk

ricotta cheese

1/2 teaspoon grated lemon zest

2 tablespoons freshly grated pecorino romano cheese

Sea salt -- preferably gray salt

Freshly ground black pepper

 

Preheat the oven to 350ºF.

 

Spread the walnuts on a baking sheet and toast until fragrant and

lightly browned, about 10 minutes.

 

Let cool, then chop coarsely.

 

Heat 2 tablespoons of the olive oil in a small skillet over moderately

high heat. Add the garlic and sauté until light brown. Scrape the

garlic into a mortar or food processor and add the basil and nuts.

Pound to a paste or process until finely chopped. Add the ricotta, the

remaining 3 tablespoons oil, and the lemon zest, and pound or process

until thoroughly blended.

 

Transfer to a bowl and stir in the pecorino cheese and salt and pepper

to taste.

 

(Makes a generous 2 cups, enough for 1 1/2 pounds pasta.)

 

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S(Formatted by Chupa Babi in MC):

" 05.21.06 "

Copyright:

" © 2006 NapaStyle Inc. "

Yield:

" 2 cups "

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Per Serving (excluding unknown items): 1687 Calories; 155g Fat (80.5%

calories from fat); 62g Protein; 22g Carbohydrate; 4g Dietary Fiber;

201mg Cholesterol; 481mg Sodium. Exchanges: 1/2 Grain(Starch); 8 1/2

Lean Meat; 1/2 Vegetable; 0 Fruit; 26 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 1268 802 1281 0 0

 

 

 

 

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