Ricotta Pesto Sauce
Learn how to make a luscious Pesto and Ricotta Cheese Sauce! It's creamy, delicious, ready in minutes, and super versatile!
Servings: 4 to 6 servings
Calories: 247kcal
Ingredients
- 2 cloves garlic
- ¼ cup nuts (such as pine nuts or walnuts)
- 2 cups fresh basil leaves (lightly packed)
- ¼ cup shredded Parmesan cheese
- ¼ cup extra virgin olive oil
- ½ teaspoon kosher salt
- zest from 1 lemon (optional)
- ½ cup ricotta cheese
Equipment
Instructions
- Place garlic cloves and nuts in food processor, then mince.
- Add basil, Parmesan, olive oil, salt, and lemon zest to food processor; process until pureed. (Scrape down the sides of machine as needed, to ensure everything is well blended.)
- Mix in ricotta, blending until smooth.
- Season generously with salt to taste, then use immediately or refrigerate until ready to eat. Enjoy!
Notes
Pesto - Feel free to substitute other pesto varieties, even store bought works in a pinch. You will need ½ cup.
Ricotta - I recommend using whole milk ricotta for the creamiest results.
Servings - This recipe makes about 1 ¼ cups sauce, or about four to six servings (depending on how you use it). You'll have enough sauce for ½ pound (227 grams) pasta (double the recipe for a full pound).
Pasta - If you'd like to pair this sauce with pasta, check out my Pesto Ricotta Pasta recipe.
More Tips - Check out the info before this recipe card for variations, serving suggestions, and more!
Nutrition
Calories: 247kcal
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