Easy Ricotta Pesto

This ultra-creamy Ricotta Pesto is bursting with fresh, vibrant flavors and comes together in just 15 minutes! Toss it with pasta, spread it on sandwiches, or use it as a crave-worthy dip—you’ll want to put it on everything.

Why You’ll Love this Ricotta Pesto

• Quick & Easy – Ready in just 15 minutes, making it perfect for busy weeknights or when you need something delicious fast.
• Versatile – Great as a pasta sauce without tomato, dips, spreads, or even as a topping for proteins and grains—this recipe can be used in countless ways!
• Creamy Texture – The ricotta adds a luxurious creaminess that takes this pesto to the next level, making it extra smooth and satisfying.
• Customizable – Whether you prefer the classic flavor of traditional pesto or want to get creative with different herbs and nuts, this recipe gives you the freedom to experiment. Try variations like broccoli pesto or zucchini pesto for a fun twist!
• Kid-Friendly – It’s mild enough for picky eaters while still packed with flavor, making it an easy win for the whole family.
• Flexible Ingredients – Swap out ingredients to suit your dietary preferences, including dairy-free or nut-free options.
• Leftovers Friendly – The pesto keeps well in the fridge for up to 5 days, and you can freeze it for future meals—great for meal prepping!

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.

Substitutions

Looking for dairy-free alternatives? Try these delicious substitutes to keep the flavor while staying plant-based:

• 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 instead of parmesan
• Vegan parmesan cheese

If you need a nut-free pesto, consider these tasty alternatives:

• 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

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.

Serving Suggestions

One of the best things about this creamy ricotta pesto is how versatile it is! The key is to adjust the consistency depending on how you want to serve it. Here are a few delicious ways to use it:

For Pasta Nights:

• Ricotta pesto pasta! Simply add extra pasta water or extra olive oil for a smooth, creamy sauce.
• Use it in pesto orzo salad for a refreshing twist.
• Pair it with chicken pesto spaghetti for extra protein.

As a Spread or Dip:

• Spread on toast, sandwiches, cheese quesadillas or mini waffles!
• Use as a dip for crackers and vegetables—great for picky eaters!

With Proteins & Grains:

• Serve on top of fish, chicken, tofu, or eggs.
• Mix into cooked grains like quinoa, lentils, or rice for a nutritious boost.
• Use as a pizza sauce – try it on chicken pesto flatbread! This is the simplest protein pizza dough recipe you’ll 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.

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.

Frequently Asked Questions

More Recipes with Ricotta

Lemon Ricotta Pasta with Spinach

Easy Chicken Broccoli Pasta Bake

Easy Stuffed Shells with Meat and Veggies

Vegetarian Sweet Potato Lasagna with Quinoa

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!