Walnut And Ricotta Pesto Michael Chiarello Recipes

WALNUT AND RICOTTA PESTO - MICHAEL CHIARELLO

Walnut and Ricotta Pesto - Michael Chiarello image

Make and share this Walnut and Ricotta Pesto - Michael Chiarello recipe from Food.com.

Provided by Julesong

Categories Sauces

Time 25m

Yield 2 cups pesto, approx

Number Of Ingredients 9

Ingredients

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

Steps:

Preheat the oven to 350 degrees F.
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.
Remove from oven and let cool, then chop coarsely.
In a small skillet over medium high temperature, heat 2 tablespoons of the olive oil then add the garlic and sauté until lightly golden.
Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts, then process or grind until minced well.
Add the ricotta, the remaining oil (3 tablespoons), and lemon zest and process until well blended.
Transfer mixture to a bowl, stir in the pecorino cheese, and season to taste with salt and freshly ground pepper to taste.
Serve over 1 1/2 pounds cooked pasta or use as a dip.

Nutrition Facts : Calories 818, Fat 76.8, SaturatedFat 21.8, Cholesterol 94.1, Sodium 157.1, Carbohydrate 11.2, Fiber 2.2, Sugar 1.3, Protein 25.6

GRILLED PIZZA WITH RICOTTA AND PESTO

Grilled Pizza with Ricotta and Pesto image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 20m

Yield 8 small pizzas

Number Of Ingredients 7

Ingredients

2 ounces pizza dough
Flour, for rolling surface
Extra-virgin olive oil
1/2 cup basil pesto
2 cups ricotta cheese, preferably whole milk
4 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper

Steps:

Prepare a medium-hot fire in your grill, or heat a cast-iron grill pan over medium heat.
Roll the pizza dough into 8 small pizzas, each about 1/8-inch thick and 3 inches round.
Lightly brush both sides of the pizzas with oil. Grill the pizzas over medium heat until the first side is nicely browned and firm to the touch, 3 to 5 minutes. Turn the pizzas over on the grill. Spoon about 2 teaspoons of pesto on each pizza, spreading it to the edges. On top of each pizza, spoon 4 teaspoons of ricotta cheese, in little balls. Cook the pizzas until the ricotta just begins to melt, 3 to 5 minutes from the moment you turned the pizzas. Sprinkle Parmesan over the top of each pizza. Season with salt and freshly ground pepper. Serve warm.

HAZELNUT, RICOTTA, AND LEMON PESTO

Hazelnut, Ricotta, and Lemon Pesto image

Provided by Michael Chiarello

Categories Food Processor Cheese Citrus Nut No-Cook Vegetarian Quick & Easy Bon Appétit

Yield Makes about 2 1/3 cups

Number Of Ingredients 9

Ingredients

1 garlic clove, peeled
1/2 cup hazelnuts, toasted, husked (about 2 ounces)
1/2 cup coarsely chopped fresh basil
5 tablespoons extra-virgin olive oil, divided
1 1/2 cups whole-milk ricotta cheese (from one 15-ounce container)
3 tablespoons fresh lemon juice
1 1/2 teaspoons (packed) finely grated lemon peel
3 tablespoons freshly grated Pecorino Romano cheese
Fine sea salt

Steps:

With processor running, drop garlic clove into machine and blend until finely chopped. Add hazelnuts, basil, and 2 tablespoons olive oil; process until hazelnuts and basil are finely chopped. Add ricotta cheese, lemon juice, lemon peel, and remaining 3 tablespoons olive oil; process until well blended. Transfer mixture to small bowl and stir in Pecorino Romano cheese. Season to taste with sea salt and freshly ground black pepper. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.

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