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Creamy Sicilian Pesto
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Creamy Sicilian Pesto with Ricotta and Walnuts

Creamy Sicilian Pesto with Ricotta and Walnuts has mild and delicate flavor and is perfect with pasta, sandwiches or vegetables. 10-minute easy recipe.
Course Condiment
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 servings
Calories 149kcal

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

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

Calories: 149kcal | Carbohydrates: 2g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 120mg | Potassium: 107mg | Vitamin A: 180IU | Vitamin C: 0.8mg | Calcium: 121mg | Iron: 0.5mg