Best 3 Walnut And Ricotta Pesto Michael Chiarello Recipes
Walnut and ricotta pesto is a delicious, versatile sauce that can be used to create a variety of dishes. This recipe from renowned chef Michael Chiarello combines the classic flavors of basil, garlic, and pine nuts with the creamy richness of ricotta cheese and the nutty flavor of walnuts. The result is a pesto that is both flavorful and complex, and that can be used to dress pasta, top grilled meats or vegetables, or spread on sandwiches or crostini.
Check out the recipes below so you can choose the best recipe for yourself!
WALNUT AND RICOTTA PESTO - MICHAEL CHIARELLO
Make and share this Walnut and Ricotta Pesto - Michael Chiarello recipe from Food.com.
Provided by Julesong
Categories Sauces
Time 25m
Yield 2 cups pesto, approx
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Ready a baking sheet and spread the walnuts on in a single layer, then place in the oven and toast until fragrant and lightly browned, about 10 minutes.
- Remove from oven and let cool, then chop coarsely.
- In a small skillet over medium high temperature, heat 2 tablespoons of the olive oil then add the garlic and sauté until lightly golden.
- Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts, then process or grind until minced well.
- Add the ricotta, the remaining oil (3 tablespoons), and lemon zest and process until well blended.
- Transfer mixture to a bowl, stir in the pecorino cheese, and season to taste with salt and freshly ground pepper to taste.
- Serve over 1 1/2 pounds cooked pasta or use as a dip.
Nutrition Facts : Calories 818, Fat 76.8, SaturatedFat 21.8, Cholesterol 94.1, Sodium 157.1, Carbohydrate 11.2, Fiber 2.2, Sugar 1.3, Protein 25.6
GRILLED PIZZA WITH RICOTTA AND PESTO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 8 small pizzas
Number Of Ingredients 7
Steps:
- Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan over medium heat.
- Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round.
- Lightly brush both sides of the pizzas with oil. Grill the pizzas over medium heat until the first side is nicely browned and firm to the touch, 3 to 5 minutes. Turn the pizzas over on the grill. Spoon about 2 teaspoons of pesto on each pizza, spreading it to the edges. On top of each pizza, spoon 4 teaspoons of ricotta cheese, in little balls. Cook the pizzas until the ricotta just begins to melt, 3 to 5 minutes from the moment you turned the pizzas. Sprinkle Parmesan over the top of each pizza. Season with salt and freshly ground pepper. Serve warm.
HAZELNUT, RICOTTA, AND LEMON PESTO
Provided by Michael Chiarello
Categories Food Processor Cheese Citrus Nut No-Cook Vegetarian Quick & Easy Bon Appétit
Yield Makes about 2 1/3 cups
Number Of Ingredients 9
Steps:
- With processor running, drop garlic clove into machine and blend until finely chopped. Add hazelnuts, basil, and 2 tablespoons olive oil; process until hazelnuts and basil are finely chopped. Add ricotta cheese, lemon juice, lemon peel, and remaining 3 tablespoons olive oil; process until well blended. Transfer mixture to small bowl and stir in Pecorino Romano cheese. Season to taste with sea salt and freshly ground black pepper. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.
Tips:
- For the best flavor, use fresh basil and walnuts. If you don't have fresh basil, you can use dried basil, but use only half the amount. You can also use other nuts, such as almonds or pine nuts, instead of walnuts.
- If you don't have ricotta cheese, you can use another soft cheese, such as cream cheese or mascarpone cheese. You can also omit the cheese altogether and just use nuts and basil.
- Pesto is a versatile sauce that can be used in many different ways. You can toss it with pasta, add it to sandwiches and wraps, or spread it on crostini. You can also use it as a marinade for chicken or fish.
- Pesto can be stored in the refrigerator for up to 2 weeks. You can also freeze it for up to 3 months. To freeze pesto, place it in an airtight container and freeze it. When you're ready to use it, thaw it overnight in the refrigerator or at room temperature for several hours.
Conclusion:
Walnut and ricotta pesto is a delicious and versatile sauce that can be used in many different ways. It's easy to make and can be stored in the refrigerator or freezer for later use. So next time you're looking for a quick and easy way to add flavor to your meals, give walnut and ricotta pesto a try.
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