Creamy Sicilian Pesto with Ricotta and Walnuts
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
10 mins
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Servings
8 servings
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Calories
149 kcal
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Course
Condiments
-
Cuisine
Mediterranean
Creamy Sicilian Pesto with Ricotta and Walnuts
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Creamy Sicilian Pesto with Ricotta and Walnuts has mild and delicate flavor and is perfect with pasta, sandwiches or vegetables. 10-minute easy recipe.
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Ingredients
- 150 grams or 5 oz ricotta cheese
- 5 in sun dried tomato halves soakedolive oil and roughly chopped
- 10 leaves basil
- 1 clove garlic
- 50 grams or 2 oz walnuts
- 50 grams or 2 oz grated Parmigiano Reggiano or any other hard cheese
- 3 tablespoons extra virgin olive oil
- salt
- black pepper
- tomato paste to adjust the color
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Instructions
- Combine ricotta cheese, sun dried tomatoes, basil, garlic, walnuts, Parmesan cheese and olive oil and blend in food processor until smooth. Season with salt and black pepper to taste. Add some tomato paste to adjust the color. Serve with pasta, bread, fresh or roasted vegetables or as a dip. Enjoy!
Notes
- This recipe makes about 1 cup of vegan pesto which is roughly 8 servings (2 tablespoons per serving).
- Store the pesto in an airtight jar in the fridge for about 7 days.
Nutrition Information
Show Details
Calories
149kcal
(7%)
Carbohydrates
2g
(1%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Sodium
120mg
(5%)
Potassium
107mg
(3%)
Vitamin A
180IU
(4%)
Vitamin C
0.8mg
(1%)
Calcium
121mg
(12%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 120mg | 5% |
| Potassium | 107mg | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 121mg | 12% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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