Walnut, ricotta and sun-dried tomatoes pesto

Name: Walnut, ricotta and sun-dried tomatoes pesto
Cuisine: British
Ingredients: 100 g walnuts; 6 leaves basil; 1/2 jar sundried tomatoes; 1 handful parmesan; 1 packet fresh ricotta; Olive oil; Water

Gaia Riva @gaia

Bristol

A simple and alternative version to the classic Pesto alla genovese.

Gaia Riva @gaia

Bristol

A simple and alternative version to the classic Pesto alla genovese.

Saved

Ingredients

100 gwalnuts
6 leavesbasil
1/2 jarsundried tomatoes
1 handfulparmesan
1 packetfresh ricotta
Olive oil
Water

Saved

Steps

1

Add the walnuts to the mixer and mix them alone first for a little bit. Then add the sun-dried tomatoes, the basil, the olive oil and the parmesan. Start mixing and add olive and a tiny bit of water if needed.
2

When the mixture is a smooth(ish) consistency remove from the mixer into a bowl and add the ricotta. Mix it together until it's mixed together with the pesto. I don't like to add the ricotta to the mixer directly as the speed of the blade warms the cheese.
3

If you are using it with pasta, make the pasta as per usual and drain it al dente. Put the pasta back in the pot and add the pesto and mix together. It doesn't need to be warmed as the pasta is piping hot.