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.
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. 😉
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!
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
- 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
This is so perfect! I have a ton of ricotta to use right now. Italian food is the best… pass the pasta!
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!
you even make pesto look pretty?! seriously how do you do it!!!!!
I love pesto! I made for the first time during the winter season, it was fun and tasty experiment 🙂
i don’t think i would need anything but a spoon to each this. Yup.
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!
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!
Just pinned this. Looks fantastic. I’ve made vegan pesto using tofu & nutritional yeast. Love the addition of the protein with this.
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 😉
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!
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 🙂
Pesto with ricotta? Love it!
This is a fabulous idea. Always in favor of making things creamier. Pinned it for later!