Roasted almond ricotta pesto with olives is a delightful and flavorful dish that is perfect for any occasion. With its creamy ricotta cheese, crunchy roasted almonds, and tangy olives, this pesto is a delicious and versatile addition to any meal. Whether you're looking for a quick and easy appetizer or a hearty main course, roasted almond ricotta pesto with olives is sure to please.
Check out the recipes below so you can choose the best recipe for yourself!
EASY BASIL PESTO WITH ALMONDS
Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.
Provided by SAS4U
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.
Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g
PERCIATELLI WITH ROASTED TOMATO AND ALMOND PESTO
Provided by Tori Ritchie
Categories Pasta Tomato Roast Vegetarian High Fiber Dinner Almond Summer Family Reunion Low Cholesterol Potluck Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Line large rimmed baking sheet with parchment paper. Place tomato halves, 2 tablespoons oil, and 1 1/2 tablespoons oregano in large bowl. Sprinkle with salt; toss. Arrange tomato halves, cut side down, on baking sheet (drizzle any remaining mixture from bowl over tomatoes). Place unpeeled garlic cloves on prepared baking sheet with tomatoes. Bake until garlic is tender, about 30 minutes. Transfer garlic to work surface. Turn tomatoes over, cut side up. Roast until tomatoes begin to brown in spots but are still soft, about 30 minutes longer. Cool tomatoes on baking sheet.
- Meanwhile, spread almonds on small baking sheet and toast in oven alongside tomatoes until golden brown, about 10 minutes. Cool.
- Peel garlic. Place in processor along with 2/3 of roasted tomatoes, 4 tablespoons toasted almonds, and crushed red pepper. Pulse to coarse puree. With machine running, gradually add 5 tablespoons oil. Transfer pesto to bowl; season with salt and pepper. DO AHEAD: Pesto can be made 1 day ahead. Cover and chill. Place remaining roasted tomatoes in small bowl; cover and chill. Store remaining 1 tablespoon almonds airtight at room temperature.
- Chop remaining 1/3 of roasted tomatoes. Coarsely chop remaining 1 tablespoon almonds. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Place pesto in large bowl. Stir in 1/2 cup pasta cooking liquid. Add pasta and chopped tomatoes; toss to coat, adding more pasta cooking liquid by 1/4 cupfuls as needed to moisten. Season to taste with salt and pepper. Sprinkle chopped nuts and remaining 1 tablespoon oregano over. Serve, passing cheese alongside.
SUNNY'S WINNING PESTO AND RICOTTA TOAST
Provided by Sunny Anderson
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the pesto: Toast the pine nuts in a small skillet over low heat until fragrant and lightly browned, 3 to 4 minutes. Set aside to cool.
- In a food processor add the pine nuts, Parmesan, garlic, a pinch of salt, lemon zest, basil and pepper flakes and pulse. Slowly add olive oil while you pulse until the pesto comes together into a consistency that can be scooped without dripping. Transfer to a bowl or resealable container and store in the refrigerator until ready to use.
- For the toast: Preheat the oven to 400 degrees F.
- Place the bread slices on a baking sheet lined with nonstick aluminum foil and brush gently with olive oil on both sides. Bake until the edges are golden and the bread is crisp, about 15 minutes. Let cool to room temperature.
- Spoon some ricotta onto each crostini. Top with the pesto and a pinch of red pepper flakes. Finish with a drizzle of olive oil, and a squeeze of lemon and pinch of flaky salt if you like. Serve.
ROASTED-ALMOND RICOTTA PESTO WITH OLIVES
Provided by Andrea Albin
Categories Sauce Food Processor Olive No-Cook Roast Quick & Easy Parmesan Ricotta Almond Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- With food processor running, drop in garlic and finely chop. Stop motor and add almonds, basil, lemon juice, parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
- Transfer to a large bowl. Stir in ricotta and olives and season with salt.
- Toss hot spaghetti with pesto. Thin with some of cooking water.
ROASTED ALMOND & PARMESAN PESTO
A delicious-sounding pesto I found this morning while at the hairdresser's. I usually come away with a few recipes! :) From the February/March issue of the New Zealand magazine 'dish', and recommended as being excellent with grilled vegetables, salmon, fish and chicken and as mixing well with bitter leaves such as witlof and raddichio.
Provided by bluemoon downunder
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Place the almonds, garlic, Parmesan cheese and lemon juice in a food processor and pulse to roughly chop.
- Combine the apple juice and olive oil and, with the motor running, drizzle it in to make a thick, chunky sauce; season with salt and pepper, to taste.
RIGATONI WITH GREEN OLIVE-ALMOND PESTO
Make and share this Rigatoni With Green Olive-Almond Pesto recipe from Food.com.
Provided by Smilyn
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- Drain pasta, reserving 6 tablespoons cooking liquid.
- Place olives, sliced almonds, parsley leaves, black pepper, and garlic in a food processor; pulse 3 times or until coarsely chopped.
- With processor on, add 2 tablespoons water and 1 teaspoon vinegar through the food chute, processing until mixture is finely chopped.
- Combine pasta, 1/4 cup reserved cooking liquid, and olive mixture in a large bowl; toss well.
- Add enough of remaining 2 tablespoons cooking liquid to make pasta mixture moist, tossing well to coat.
- Sprinkle with cheese.
- Serve hot 1 2/3 cup servings.
Nutrition Facts : Calories 414.4, Fat 14.8, SaturatedFat 2.1, Cholesterol 63.8, Sodium 609.4, Carbohydrate 58.5, Fiber 5.1, Sugar 2.2, Protein 13.7
CHEF JOHN'S ALMOND ARUGULA PESTO
Arugula is also quite a beautiful herb. Fragrant, spicy, crisp; it makes a great pesto. I paired it with raw almonds for a combo that was just amazing on a grilled hanger steak. Subtle it's not, but that's okay sometimes.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil. Add arugula and cook until bright green, about 30 seconds. Remove arugula to a bowl full of ice water for several minutes until cold. Drain and wring out arugula.
- Pulse arugula, olive oil, almonds, and garlic together in a blender, scraping down the sides, until mixture just becomes a coarse puree. Pour puree into a bowl and season with salt.
Nutrition Facts : Calories 210 calories, Carbohydrate 2.6 g, Fat 22 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 40.4 mg, Sugar 0.5 g
Tips:
- To roast the almonds, spread them on a baking sheet and bake at 350°F for 10-12 minutes, or until golden brown.
- If you don't have a food processor, you can make the pesto by hand. Simply chop the almonds, basil, garlic, and olives finely and then stir in the olive oil and Parmesan cheese.
- To make the ricotta cheese spread, simply beat the ricotta cheese until smooth and creamy. You can add a little bit of olive oil or milk to make it more spreadable.
- Serve the roasted almond ricotta pesto with olives on crostinis, crackers, or bread.
- You can also use the pesto as a condiment for grilled chicken, fish, or vegetables.
Conclusion:
Roasted almond ricotta pesto with olives is a delicious and versatile recipe that can be enjoyed in many different ways. It's a great appetizer, snack, or side dish, and it's also a healthy and flavorful addition to any meal. So next time you're looking for a new and exciting way to use your fresh basil, give this recipe a try.
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