10-Minute Creamy Ricotta Pesto
This creamy homemade ricotta pesto recipe pairs perfectly with pasta, proteins, or veggies! It’s quick, easy, nutritious, and tastes amazing.
It’s no secret that I am a HUGE homemade pesto fan. It’s such a great way to add flavour and nutrition to a variety of meals. I’m always looking for ways to change up the recipe, and this ricotta pesto totally hit the spot.
The addition of ricotta made things extra creamy and creates a slightly different flavour profile. As a dietitian, I’m happy to share that ricotta packs in some additional protein and other nutrients, like calcium!
This recipe is quick to make and pairs perfectly with so many different foods. It’s even great for making in advance and keeping it in the fridge for the week to add flavour to your meals and snacks. I’ve included some serving ideas for you below for inspiration! I hope you enjoy it 🙂
Want more delicious sauce recipes? Check out my roundup of healthy homemade sauces + dressings for more ideas!
Ingredients Needed
All you need to make this easy ricotta pesto recipe are 7 simple ingredients:
- ricotta cheese
- fresh basil
- garlic
- nuts or seeds of choice (I used walnuts)
- olive oil
- parmesan (preferably freshly grated!)
- lemon (optional)
Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!
Recipe Modifications & Swaps
- You can use any (unflavoured/raw) nut or seed in this recipe. I personally used walnuts, but some of my other go-to’s for pesto are hemp seeds, pumpkin seeds, or pistachios.
- If you’d like to add some leafy greens (in addition to the basil), feel free to blend up some spinach, kale, or arugula.
- Lemon juice is optional, but it adds a little punch!
How Long Will Homemade Ricotta Pesto Keep?
You can store this ricotta pesto in an airtight container in the fridge for 4-5 days. It’s great for a quick snack (as a dip) or adding flavour to a variety of meals through the week!
What To Serve With Ricotta Pesto
There are so many things that go with this ricotta pesto! Here are some of my favourite pairings:
- The obvious one – pasta! Stir it into a bowl of your favourite pasta for a yummy, creamy sauce.
- Proteins – I love topping baked salmon with pesto. It also goes great with shrimp or chicken. Feel free to combine these all into a pasta dish, even!
- Grains and veggies – add a dollop of pesto into a grain bowl, or pair it with some roasted veggies for extra flavour.
- As a spread – I love using pesto as a sandwich spread or in a wrap.
- As a dip – place some pesto in a bowl and pair it with some crackers or crunchy raw veggies, like cucumbers, baby carrots, peppers, or celery.
My Go-To Food Processor
Large Food Processor
This is my go-to large food processor from Cuisinart. It’s a super quick and powerful way to create things like energy balls, sauces, shredded cheese, veggies, and more! As well as this pesto, of course 🙂
Ricotta Nutrition Benefits
Ricotta cheese is a great source of complete protein – a 1/2-cup serving provides about 12 grams.
That same 1/2-cup serving also provides about 20% of your daily calcium intake.
Ricotta also contains smaller amounts of other micronutrients, like:
- vitamin B12
- vitamin B6
- magnesium
- iron
- potassium
Basil Nutrition Benefits
Fresh basil is a source of vitamins like:
- vitamin C
- vitamin A
- vitamin K
- vitamin B6
It’s also a source of minerals like:
- calcium
- magnesium
- potassium
- iron
Basil is also a source of antioxidants!
More Delicious Pesto Recipes
- Vegan Zucchini Pesto
- Sun-Dried Tomato Red Pesto
- Vegan Hemp Seed Pesto
- Baked Salmon With Pistachio Pesto
- Spaghetti Squash With Kale Pesto
Did you give this Ricotta Pesto Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: 10-Minute Creamy Ricotta Pesto
Ingredients
- 2 cups fresh basil
- 2 large cloves garlic
- 1/2 cup ricotta cheese
- 1/3 cup parmesan (freshly grated, if possible)
- 1/4 cup raw nuts or seeds of choice (I used walnuts)
- 1/3 cup olive oil
- 1 Tbsp lemon juice
- Salt + pepper, to taste
Instructions
- Add all ingredients to a food processor or high-speed blender. Blend until well-combined, adjusting salt and pepper to taste. If a thinner consistency is desired, add a splash of water or extra olive oil and blend again.
- Use immediately or store in an airtight container in fridge. See notes for serving ideas!
Notes
- You can use any (unflavoured/raw) nut or seed in this recipe. I personally used walnuts, but some of my other go-to’s for pesto are hemp seeds, pumpkin seeds, or pistachios.
- If you’d like to add some leafy greens (in addition to the basil), feel free to blend up some spinach, kale, or arugula.
- Lemon juice is optional, but it adds a little punch!
- The obvious one – pasta! Stir it into a bowl of your favourite pasta for a yummy, creamy sauce.
- Proteins – I love topping baked salmon with pesto. It also goes great with shrimp or chicken. Feel free to combine these all into a pasta dish, even!
- Grains and veggies – add a dollop of pesto into a grain bowl, or pair it with some roasted veggies for extra flavour.
- As a spread – I love using pesto as a sandwich spread or in a wrap.
- As a dip – place some pesto in a bowl and pair it with some crackers or crunchy raw veggies, like cucumbers, baby carrots, peppers, or celery.
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
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