Walnut And Ricotta Pesto - Michael Chiarello

• 1/2 cup walnuts
• 5 tablespoons extra virgin olive oil, divided
• 1 tablespoon minced garlic
• 12 large fresh basil leaves, coarsely chopped
• 1 1/2 cups ricotta cheese (home made or store bought whole-milk ricotta cheese)
• 1/2 teaspoon grated lemon, zest of
• 2 tablespoons freshly grated pecorino romano cheese
• sea salt, preferably gray salt
• fresh ground black pepper

1. Preheat the oven to 350 degrees F.
2. Ready a baking sheet and spread the walnuts on in a single layer, then place in the oven and toast until fragrant and lightly browned, about 10 minutes.
3. Remove from oven and let cool, then chop coarsely.
4. In a small skillet over medium high temperature, heat 2 tablespoons of the olive oil then add the garlic and saute until lightly golden.
5. Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts, then process or grind until minced well.
6. Add the ricotta, the remaining oil (3 tablespoons), and lemon zest and process until well blended.
7. Transfer mixture to a bowl, stir in the pecorino cheese, and season to taste with salt and freshly ground pepper to taste.
8. Serve over 1 1/2 pounds cooked pasta or use as a dip.

walnuts, extra virgin olive oil, garlic, basil, ricotta cheese, grated lemon, freshly grated pecorino romano cheese, salt, fresh ground black pepper

Taken from www.food.com/recipe/walnut-and-ricotta-pesto-michael-chiarello-117954 (may not work)