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Overhead shot of ricotta pesto in a bowl with lemon and basil in the background.
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5 from 4 votes

Ricotta Pesto

By: Min Kwon | MJ and Hungryman
This ricotta pesto is creamy, fresh, and ready in 5 minutes. A simple, kid-friendly sauce for pasta, toast, sandwiches, and more.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 6
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Equipment

Ingredients 

  • 2 cups packed fresh basil
  • 1 cup whole milk ricotta cheese (240g)
  • 1/3 cup almonds (50g)
  • 1/3 cup grated parmesan (35g)
  • 1/4-1/2 cup extra virgin olive oil
  • 2-3 garlic cloves
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon lemon zest

Instructions 

  • Add all the ingredients into a food processor or high-powered blender. Blend until smooth.
  • Adjust to your liking - taste and season with salt and black pepper, add more lemon juice, garlic, parmesan, etc. If you desire a thinner consistency, add more extra virgin olive oil and blend.

Notes

  • Refrigerate for up to 5 days or freeze for up to 2 months.

Nutrition

Calories: 224kcal | Carbohydrates: 4g | Protein: 9g | Fat: 20g | Vitamin A: 649IU | Vitamin C: 5mg | Calcium: 190mg | Iron: 1mg
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