• Going Out
    • Phx Restaurants
    • How To Order At Starbucks
  • Running
    • My Running Story
    • Race Calendar
    • Race Recaps & Results
  • Blogroll
  • Bucket List
  • Video

Ari's Menu

Little changes making a big difference.

  • Home
  • Recipes
  • Weight Loss
    • My Story
    • Common Swaps
  • Who’s Who
  • Contact
    • Policies & Disclosure
  • Press

Ricotta Pesto

August 15, 2013 · by Ari ·

Ricotta Pesto

Ever since I was little and my dad used to take me out for Italian food a minimum of two nights per week, I have been obsessed with pesto sauce. Sure, during my teens and early 20’s I was always ordering whatever came with alfredo sauce, but my dad’s a real good sharer, and he would always give me a little plate of his pesto sauce. I considered this the “healthy” sauce because it was green and there was no cream.

Ricotta Pesto

Well, pesto sauce although loaded with healthy fats from the olive oil and pine nuts, is still incredibly calorie dense. Especially if you’re me and you like a side of pasta with your sauce. It’s funny that adding extra cheese actually makes this sauce lower in calories and fat. I can’t argue that it’s necessarily “healthier” than traditional pesto, but it makes me feel a little better about the whole thing. 😉

Ricotta Pesto

Not to mention it is ridiculously good. In fact, I think I even like it more than a traditional pesto. The ricotta cheese makes it thick and creamy–perfect for lasagna, calzones or pizza (coming soon…). It’s great with pasta too, or just as a dipping sauce for veggies. Or, you know, a spoon. It’s ridiculously easy to make and comes together in about 3 minutes flat. Yes, 3 minutes. Of course depending on how quick and nimble your food processor is, but it makes creating a dish with it a total breeze!

Print
Ricotta Pesto

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: approx 1 cup

Ricotta Pesto

Ingredients

  • 2 cups packed fresh basil
  • 2 cloves garlic
  • 1/2 cup pine nuts
  • 1/2 cup freshly grated parmesan cheese
  • 1/3 cup low fat (or part skim) ricotta cheese
  • 1/3 cup olive oil

Instructions

  1. Place basil, garlic, pine nuts, and cheeses in food processor and blend. Slowly, stream in olive oil until everything comes together to form a thick sauce. If sauce is too thick for your taste, stream in a little more olive oil. Store in an airtight container for 3-5 days.

Notes

Lightly adapted from Rachael Ray

3.1
https://arismenu.com/ricotta-pesto/

Filed Under: Gluten-free, Sauces & Spreads · Tagged: basil, cheese, gluten free, italian, pesto, recipe, ricotta

Comments

  1. Laura @ Sprint 2 the Table says

    August 15, 2013 at 9:33 pm

    This is so perfect! I have a ton of ricotta to use right now. Italian food is the best… pass the pasta!

  2. Angela @ Happy Fit Mama says

    August 16, 2013 at 2:07 am

    I recently fell back in love with pesto. For awhile I thought it was just the most horrible thing ever. I’ve got basil growing like crazy so this is perfect. Thanks for sharing!

  3. Linz @ Itz Linz says

    August 16, 2013 at 4:05 am

    you even make pesto look pretty?! seriously how do you do it!!!!!

  4. Kierston @candyfit says

    August 16, 2013 at 4:16 am

    I love pesto! I made for the first time during the winter season, it was fun and tasty experiment 🙂

  5. lindsay says

    August 16, 2013 at 4:31 am

    i don’t think i would need anything but a spoon to each this. Yup.

  6. Laura @ Mommy Run Fast says

    August 16, 2013 at 4:55 am

    Without a garden the last few years, I’ve gotten out of the habit of making pesto- but wow, this looks incredible. I love the creamier version with ricotta!

  7. sally @ sallys baking addiction says

    August 16, 2013 at 5:42 am

    lol “a side of pasta with your sauce” – Ari, I am JUST like you. I love all condiments and go heavy on them whenever they are involved, which is always. I love pesto and gotta try this girl!

  8. Heather (Where's the Beach) says

    August 16, 2013 at 6:41 am

    Just pinned this. Looks fantastic. I’ve made vegan pesto using tofu & nutritional yeast. Love the addition of the protein with this.

  9. Katy @ KatysKitchen says

    August 16, 2013 at 6:44 am

    YES YES YES! I am also quite obsessed with pesto this summer and can’t help having it on, well, everything. Except dessert. But I’m not making any promises 😉

  10. Nathalie says

    August 16, 2013 at 12:28 pm

    I can’t have pasta without pesto! But haven’t tried making my own pesto in ages… Will try again as it seems so simple … and yummy!

  11. Heidi @ Food Doodles says

    August 17, 2013 at 2:46 pm

    Um.. I had no idea you could put ricotta in pesto! This is such a yummy idea, I gotta try it! I’ve been making a ton of pesto this summer but I was already thinking of making one more batch 🙂

  12. Christin@SpicySouthernKitchen says

    August 18, 2013 at 8:10 pm

    Pesto with ricotta? Love it!

  13. Stephanie says

    August 22, 2013 at 8:51 pm

    This is a fabulous idea. Always in favor of making things creamier. Pinned it for later!

Image Map

Popular Posts

Tart Cherry Margaritas: The perfect, refreshing margarita--lightly sweet with a punch of tequila

Tart Cherry Margaritas

90+ Healthy Recipes for Breakfast, Lunch, Dinner & Dessert

90+ Healthy Recipes for Breakfast, Lunch, Dinner & Dessert

The Ultimate Peanut Butter Cup Brownie Cookies: Rich, fudgy, brownie-like chocolate cookies stuffed with melty peanut butter cups!

Ultimate Peanut Butter Cup Brownie Cookies

Drink & Dish: Cafe Au Lait Cupcakes

Crockpot Chicken Enchilada Soup

Subscribe via Email:

Enter your email address:

Save an additional $30 on Blendtec Factory Recertified Blenders + Free Shipping

Featured Here

recipe redux
Certified Yummly Recipes on Yummly.com

Member Of…

FitFluential Is Fitness Found
AZ Bloggers Network
az 150 photo az150_zpsfb093d32.gif

Archives


Image Map

Copyright © 2025 | Innovative Child Theme by The Pixelista | Built on the Genesis Framework

 

Loading Comments...