Walnut and Ricotta Pesto – A Creamy, Nutty Revelation

My earliest memories of pesto are of the vibrant, emerald green basil sauce, punched with garlic and the sharp, clean bite of Parmesan. It was a staple, a quick fix for a hungry family, a bright accent to pasta or a smear on crusty bread. But then, I encountered Michael Chiarello’s Walnut and Ricotta Pesto, and it was a revelation. This wasn’t just pesto; it was an embrace, a creamy, comforting counterpoint to the usual sharp herbaceousness. The walnuts lend a delightful richness and a subtle sweetness, while the ricotta transforms the texture into something utterly luxurious, almost decadent. It’s a pesto that whispers rather than shouts, perfect for those moments when you crave comfort and elegance in equal measure.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 4-6 (as a sauce for pasta)
• Yield: 2 cups pesto, approx
• Dietary Type: Vegetarian

Ingredients

• 1/2 cup walnuts
• 5 tablespoons extra virgin olive oil, divided
• 1 tablespoon minced garlic
• 12 large fresh basil leaves, coarsely chopped
• 1 1/2 cups ricotta cheese (home made or store bought whole-milk ricotta cheese)
• 1/2 teaspoon grated lemon zest (from 1/2 a lemon)
• 2 tablespoons freshly grated pecorino romano cheese
• Sea salt, preferably gray salt, to taste
• Fresh ground black pepper, to taste

Equipment Needed

• Baking sheet
• Small skillet
• Food processor or mortar and pestle
• Mixing bowl
• Measuring cups and spoons

Instructions

1. Begin by preheating your oven to 350 degrees F (175 degrees C).
2. Prepare a baking sheet by spreading the 1/2 cup of walnuts onto it in a single layer. Place the baking sheet in the preheated oven and toast the walnuts until they are fragrant and lightly browned. This should take approximately 10 minutes. Keep a close eye on them to prevent burning.
3. Once toasted, remove the walnuts from the oven and allow them to cool completely. After cooling, chop them coarsely.
4. While the walnuts are cooling, heat 2 tablespoons of the extra virgin olive oil in a small skillet over medium-high heat. Once the oil is shimmering, add the 1 tablespoon of minced garlic. Sauté the garlic until it is lightly golden. Be careful not to let it brown too deeply, as this can make it bitter.
5. Transfer the sautéed garlic to a food processor or a mortar and pestle. Add the basil leaves and the toasted, coarsely chopped walnuts to the food processor or mortar. Process or grind them until they are well minced.
6. To the mixture in the food processor or mortar, add the 1 1/2 cups of ricotta cheese, the remaining 3 tablespoons of extra virgin olive oil, and the 1/2 teaspoon of lemon zest. Process or blend until the ingredients are well combined and the mixture is smooth and creamy.
7. Once the pesto is well blended, transfer the entire mixture to a mixing bowl.
8. Stir in the 2 tablespoons of freshly grated pecorino romano cheese.
9. Finally, season the pesto to taste with sea salt and freshly ground black pepper. Taste and adjust the seasoning as needed.

This versatile Walnut and Ricotta Pesto is ready to be served. It is excellent tossed with 1 1/2 pounds of cooked pasta. Alternatively, it can be used as a delightful dip.

Expert Tips & Tricks

The toasting of the walnuts is a critical step. It unlocks their natural oils and deepens their flavor, adding a complexity that raw nuts simply can’t provide. Make sure they cool completely before chopping; warm nuts can become mushy. When mincing the garlic and basil, the goal is a fine texture but not a complete paste, allowing for some pleasant texture in the finished pesto. If using a food processor, pulse rather than running it continuously to avoid over-processing. The beauty of this pesto is its adaptability. Don’t be afraid to let the ricotta shine; whole-milk ricotta will yield the creamiest, richest result. For a slightly tangier note, you could experiment with using a bit more lemon zest, but start with the recommended amount.

Serving & Storage Suggestions

This Walnut and Ricotta Pesto is divine when tossed with your favorite pasta shape – think gemelli, fusilli, or even a sturdy penne. The creamy sauce clings beautifully to the ridges and curves. A drizzle of extra virgin olive oil and a sprinkle of fresh basil leaves make for an elegant finish. It’s also a fantastic dip for crudités, a spread for crostini, or even a flavorful addition to a sandwich.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Due to the dairy content, it’s best not to freeze this pesto, as the texture can change significantly upon thawing. When ready to serve leftovers, allow the pesto to come to room temperature for about 15-20 minutes before gently stirring. If it seems a little stiff, you can stir in a tablespoon or two of water or a little more olive oil to loosen it up.

Nutritional Information

Nutrient	Amount per Serving (approx. for 1/4 cup)	% Daily Value
Calories	250	13%
Total Fat	20g	26%
Saturated Fat	7g	35%
Cholesterol	25mg	8%
Sodium	100mg	4%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	2g	4%
Protein	9g	18%
Vitamin A	5%
Vitamin C	5%
Calcium	10%
Iron	5%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is wonderful as is, feel free to explore! For a nut-free version, toasted sunflower seeds or pepitas can be used in place of walnuts, offering a similar crunch and earthy flavor. If you find whole-milk ricotta too rich, a part-skim ricotta can be used, though it will result in a slightly less creamy texture. For an even brighter, more herbaceous pesto, consider adding a handful of fresh parsley or a touch of fresh mint along with the basil. A pinch of red pepper flakes can add a subtle warmth if you enjoy a little heat.

FAQs

Q: Can I make this pesto ahead of time?
A: Yes, this pesto can be made a day in advance and stored in an airtight container in the refrigerator.

Q: What kind of walnuts are best for this recipe?
A: Any good quality walnuts will work. Ensure they are fresh for the best flavor.

Q: How can I make this pesto dairy-free?
A: You would need to substitute the ricotta cheese with a plant-based ricotta alternative or a creamy blend of cashews or silken tofu, and omit the pecorino romano.

Q: What’s the best way to get a creamy texture without over-processing?
A: Using good quality whole-milk ricotta is key. If using a food processor, pulse the ingredients until just combined and creamy, rather than running the machine continuously.

Q: Can I freeze this pesto?
A: It’s not recommended to freeze this pesto, as the ricotta can become watery and grainy upon thawing. It’s best enjoyed fresh or stored in the refrigerator.

Final Thoughts

Michael Chiarello’s Walnut and Ricotta Pesto is a testament to how simple ingredients can be transformed into something truly special. It’s a dish that bridges the gap between comfort food and culinary sophistication. Whether you’re twirling it with pasta, spreading it on a baguette, or using it as a dip, this pesto promises a delightful experience for the palate. Give it a try, and I suspect it will quickly become a treasured addition to your culinary repertoire. I’d love to hear how you serve it – perhaps with a crisp Pinot Grigio or a light-bodied Sangiovese? Happy cooking!