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Snack recipe · from the recipe book

Roasted Garlic Walnut Ricotta Pesto

A creamy, spreadable pesto with sweet, mellow roasted garlic, toasty walnuts, bright parsley and basil, and a soft ricotta body that dollops neatly onto pizza.

Roasted Garlic Walnut Ricotta Pesto

Ingredients

  • 10 cloves30 gGarliccloves separated, left in skins
  • 2 tbsp30 gOlive oil
  • ¼ cup chopped30 gWalnuts
  • ⅓ cup80 gPart-skim ricotta
  • 2½ tbsp grated15 gGrated Parmesan
  • 1 cup leaves24 gFresh basilleaves only
  • ¼ cup chopped15 gFresh parsleyleaves and tender stems
  • 2 tsp10 gLemon juice
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Preheat the oven to 400°F (200°C).
  2. Set the garlic cloves on a square of foil, drizzle with one-sixth of the olive oil, wrap tightly and roast for 30 minutes, until soft and golden.
  3. During the last 6 minutes, spread the walnuts on a small baking sheet and toast them in the oven until fragrant, then cool.
  4. Let the garlic cool for 10 minutes, then squeeze the soft cloves out of their skins into a food processor.
  5. Add the toasted walnuts, basil and parsley and pulse until finely chopped.
  6. Add the ricotta, parmesan, lemon juice, salt and black pepper, then pulse while drizzling in the remaining olive oil until thick and creamy.
  7. Spread or dollop the pesto onto pizza dough before or after baking; refrigerate leftovers covered for up to 3 days.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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