Creamy Pesto with Ricotta
Pesto is one of my go-to non-tomato-based pasta sauces because it’s so easy to whip up and so flavorful! While traditional pesto is made with a combination of fresh basil leaves, pine nuts, garlic, parmesan cheese, and extra-virgin olive oil, there are ENDLESS ways to take it to another level. By trying out different ingredients and flavor combinations, you never know what new and exciting concoctions you will come up with! This is also a great way to use up leftover ingredients. That’s how my broccoli pesto, beetroot pesto, and zucchini pesto were created. And now this ricotta pesto! I will say that the consistency is on the thick side, but you can easily adjust it to suit your needs! If you’ve been looking for ways to shake up your pasta nights, 15-minute ricotta pesto pasta awaits you. But don’t stop there! There are so many ways to enjoy this creamy pesto sauce. Let me show you!
Ingredients
Fresh basil – This is the one I highly recommend for this recipe but you can experiment with other fresh herbs or greens of choice, like parsley, arugula, spinach, and carrot tops. Almonds – I love using almonds in ours but again, feel free to use any of your favorites, like walnuts, cashews, pistachios, or even seeds. Ricotta cheese – Use whole milk ricotta cheese for the desired creaminess, richness, and flavor. Parmesan – Use freshly grated parmesan rather than a canned one for best flavor. Fresh lemon – both the lemon juice and the zest really brighten up this pesto. Olive oil – As with any pesto or dips, use good quality extra virgin olive oil. It truly can make all the difference in the world! I recommend cold pressed, organic. Garlic cloves – Start with 2 cloves and add more to taste. We personally like it really garlicky.
Step-by-Step Instructions
Equipment
You will need a powerful food processor or blender to make this recipe. I recently got this food processor for Christmas because I wanted to make more bliss balls as a quick afternoon snack for my kids, and it’s been great for making quick sauces and dips too.
Substitutions
Dairy-Free Pesto
Here are some options to try:
Soft or silken tofu. You will need to add a bit more lemon juice, garlic powder, and some salt. Cashew cream – soak cashews in water overnight and add to the blender along with the rest of the ingredients. You will also need more lemon juice and salt. Store-bought vegan cream cheese Nutritional yeast Vegan parmesan cheese
Nut-Free Pesto
Sunflower seeds – they have a similar texture and provide a slightly nutty flavor. You can use them raw or roasted for a more toasted flavor. Pumpkin seeds or pepitas (also try this pumpkin seed hummus) Hemp seeds Sesame seeds
Serving Suggestions
Oh there are SO many ways to enjoy this creamy ricotta pesto. The key is to adjust the consistency depending on how you want to serve it. Keep it thick and
Spread on toast, sandwiches, cheese quesadillas, and even mini waffles! Enjoy as a dip for crackers or vegetables – if you have a fussy eater, this is most definitely worth a try!
Thin it out slightly and:
Toss with some pasta (you can add more olive oil or pasta water to thin out the pesto). You can enjoy warm or cold like in this pesto orzo salad. Combine with cooked lentils or grains, like quinoa or rice, and vegetables as you see pictured. Serve on top of fish, chicken, tofu, or eggs Use as a pizza sauce like in this chicken pesto flatbread! This protein pizza dough recipe is the easiest you will ever make.
How to serve Pesto to Babies
If serving with pasta, opt for bigger-sized shapes, like fusili or rigatoni. Here are more tips on serving pasta to babies. I especially love combining the pesto with grains like quinoa, amaranth, and millet, all wonderful first foods for babies. It helps minimize waste (if you’ve experienced the horror of seeing tiny grains flying everywhere..you know) and boosts nutrition, flavor, and variety. Start with small portions to make it less overwhelming for your baby. This will also help reduce food waste. You can always offer more if they seem interested. Related – Baby Led Weaning Made Easy
How to serve for Toddlers
It is common for toddlers to reject mixed foods, especially if they weren’t introduced to them often as a baby. In this case, don’t stop offering! They will need a lot of pressure-free exposure. For example, serve just a tiny portion of pesto quinoa next to plain quinoa. Even if your child doesn’t eat it, just seeing it counts as exposure. And the more they become familiar, the more likely they are to accept and try in the future.
Storage
Transfer leftover pesto into an airtight container and store in the refrigerator for up to 5 days. The pesto will thicken up quite a bit due to ricotta so thin it out as needed or warm slightly if serving with pasta, cooked grains, etc. To freeze, I like to store in single serving portions using this freezer tray so I can thaw just the amount I need. Simply place the tray in the freezer, pop out the molds, and transfer to a freezer-safe bag or container. Will keep for 1-2 months.
More Recipes with Ricotta
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