Does ricotta cheese go well with pesto?

Yes, creamy ricotta cheese pairs very well with bright and fresh pesto. Blend them together for a creamy pesto sauce, but be sure to reduce the amount of oil to offset the richness of the ricotta cheese.

Is it okay if ricotta pesto sauce separates?

Ricotta cheese tends to get watery the longer it sits, so it's not uncommon for this pesto ricotta sauce to get watery, too. Simply stir well to combine. It should stay good for up to 4 days in the refrigerator?

What's the best way to preserve the color of pesto?

If you blanch the basil first in boiling water then shock in ice water, the green pigment will be sealed, making for a vibrant pesto sauce. You can also cover pesto in a thin layer of oil or place a plastic wrap directly on top of the sauce. This will help prevent oxidation.

Ricotta Pesto Sauce - The Real Recipes

Description

This bright and fresh Ricotta Pesto Sauce is a delicious creamy tweak on classic pesto. It’s a perfect sauce for pasta, pizza or grilled meats or even a dip for crusty bread or fresh cut vegetables.

Ingredients

Units Scale

2 cups (2 oz.) lightly packed basil, leaves and tender stems
1/2 cup (3/4 oz.) grated parmesan cheese
1/4 cup pine nuts (or almonds, walnuts or pecans)
2 garlic cloves
1 Tbsp. lemon juice, plus zest (if desired)
1/4 tsp. table salt, plus more to taste
1 pinch black pepper
1/4 cup olive oil
1/2 cup ricotta cheese

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Instructions

Rinse basil and dry well. Place in a food processor with parmesan cheese, pine nuts, garlic, lemon juice, salt and pepper. Pulse the mixture until finely chopped, scraping the edges of the bowl as you work. With the processor still running, slowly drizzle in oil, again scraping the edges of the bowl.
Add the ricotta cheese and blend until smooth. Adjust the seasoning with more salt, to taste, and add lemon zest, if desired. Use immediately or store in an airtight container for up to 4 days in the refrigerator. Serve with pasta, mashed potatoes, crusty bread, fresh cut vegetables or grilled chicken.

Notes

Cover leftover ricotta pesto with a thin layer of oil or place a piece of plastic wrap directly on top of the sauce to prevent oxidation.
You can seal the vibrant green color of pesto by blanching basil leaves in boiling water for 15-30 seconds then shocking in ice water. Drain and squeeze dry then add to a food processor.
Use part-skim or whole milk ricotta cheese.
It’s common for the water in ricotta cheese to separata, so this sauce may also. Simply stir it together before using.
You can freeze leftovers for up to 1 month.
Use any light oil, including olive, vegetable, corn or peanut, if desired. You can use extra-virgin olive oil, but note it may make the pesto sauce a bit bitter.
You can also make this recipe in a high speed blender or a mortar and pestle.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Sauces
Method: No Cook
Cuisine: American/Italian