Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, walnut, ricotta and sun-dried tomatoes pesto. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Combine ricotta cheese, sun dried tomatoes, basil, garlic, walnuts, Parmesan cheese and olive oil and blend in food processor until smooth. Season with salt and black pepper to taste. Add some tomato paste to adjust the color.

Walnut, ricotta and sun-dried tomatoes pesto is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Walnut, ricotta and sun-dried tomatoes pesto is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook walnut, ricotta and sun-dried tomatoes pesto using 7 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Walnut, ricotta and sun-dried tomatoes pesto:

1. Make ready 100 g walnuts
2. Make ready 6 leaves basil
3. Take 1/2 jar sundried tomatoes
4. Prepare 1 handful parmesan
5. Get 1 packet fresh ricotta
6. Take Olive oil
7. Get Water

However, the best part is to wipe the rest of pesto with a slice of ciabatta bread. Just can't get enough!" This med melt is an open-faced Mediterranean grilled cheese. It's slathered with a creamy ricotta walnut pesto with sundried tomatoes, layered with roasted eggplant, tomatoes, sauteed mushrooms and a few other delicious savory ingredients, and then broiled under provolone cheese. You mouth will sit up and say, "Helllloooo, darling!" Walnut, ricotta and sun-dried tomatoes pesto A simple and alternative version to the classic Pesto alla genovese.

Steps to make Walnut, ricotta and sun-dried tomatoes pesto:

1. Add the walnuts to the mixer and mix them alone first for a little bit. Then add the sun-dried tomatoes, the basil, the olive oil and the parmesan. Start mixing and add olive and a tiny bit of water if needed.
2. When the mixture is a smooth(ish) consistency remove from the mixer into a bowl and add the ricotta. Mix it together until it's mixed together with the pesto. I don't like to add the ricotta to the mixer directly as the speed of the blade warms the cheese.
3. If you are using it with pasta, make the pasta as per usual and drain it al dente. Put the pasta back in the pot and add the pesto and mix together. It doesn't need to be warmed as the pasta is piping hot.

The great thing about this sun-dried tomato pesto is that you can make it any time of the year and you can tweak it by adding a handful of basil in place of the rosemary. The recipe makes a little more than you'll need probably for one meal or appetizer, but it keeps in the refrigerator for at least a week or so, and is great when you're craving full-on tomato flavor and it's not quite. Bring home the flavors of Italy with sun dried tomato walnut pesto. Add the sun-dried tomatoes and oil, walnuts, cheese, crushed red pepper and garlic to a food processor and process until smooth. When combined, stir in the parmesan and season with sea salt and a good turn.

So that is going to wrap it up with this exceptional food walnut, ricotta and sun-dried tomatoes pesto recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!