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Categories:
walnuts extra-virgin olive oil garlic basil Ricotta cheese grated lemon freshly grated Pecorino Romano cheese salt fresh ground black pepper
Viewed: 20 - Published at: 4 years agoIngredients
- 1/2 cup walnuts
- 5 tablespoons extra virgin olive oil, divided
- 1 tablespoon minced garlic
- 12 large fresh basil leaves, coarsely chopped
- 1 1/2 cups ricotta cheese (home made or store bought whole-milk ricotta cheese)
- 1/2 teaspoon grated lemon, zest of
- 2 tablespoons freshly grated pecorino romano cheese
- sea salt, preferably gray salt
- fresh ground black pepper
Method
- 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 saute 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.
