Walnut Pesto Recipe
Ingredients
| Walnuts | 1 Cup (16 tbs) | |
| 1/4 cup pine nuts or almonds | ||
| 3 tablespoons olive oil or cooking oil | ||
| Ricotta cheese | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Dried marjoram | 1/2 Teaspoon, crushed | |
| Ground nutmeg | 1/8 Teaspoon | |
Directions
In blender container blend walnuts and pine nuts till finely chopped.
With machine running on high speed, slowly add oil, blending till smooth.
In small mixer bowl beat ricotta till smooth; add nut mixture, parmesan, marjoram, nutmeg, 1/8 teaspoon salt, and dash pepper.
Beat till smooth and consistency of soft butter.
Refrigerate or freeze till used.
Thaw pesto, if frozen.
Toss with hot cooked and buttered pasta (use about 1/2 cup pesto to about 8 ounces pasta).
With machine running on high speed, slowly add oil, blending till smooth.
In small mixer bowl beat ricotta till smooth; add nut mixture, parmesan, marjoram, nutmeg, 1/8 teaspoon salt, and dash pepper.
Beat till smooth and consistency of soft butter.
Refrigerate or freeze till used.
Thaw pesto, if frozen.
Toss with hot cooked and buttered pasta (use about 1/2 cup pesto to about 8 ounces pasta).
Chef
