Ricotta and walnut pesto

Ingredients for 4 servings:

• 125 g ricotta
• 70 g walnuts
• 50 g Parmesan
• 1 garlic clove(s)
• 20 basil leaves, approx.
• 2 tbsp tomato paste
• 1 tsp balsamic vinegar, lighter
• 3 tbsp walnut oil
• salt and pepper
• e.g. chili
• 50 g pine nuts

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Lightly toast the walnuts, then let cool. Blend all ingredients until smooth. Season the pesto to taste and add salt and pepper if desired. Serving tips: Boil 400-500g of pasta. Toast 50g of pine nuts in a pan. Mix the dripping wet pasta with the pesto, adding a little pasta water, vegetable stock, or cream if desired. Fold in the pine nuts and serve. The pesto also tastes great spread on fresh bread or mixed with pasta as a pasta salad with grilled food. First, add only 2/3 of the pesto to the pasta and let it sit for at least 30 minutes. You can also refrigerate it. Finally, heat the remaining pesto in a cup in the microwave, stretching it slightly if necessary, and add it to the salad along with the pine nuts and—if desired—halved cherry tomatoes. This way, the salad won’t dry out.