Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 434.25 Kcal (1818 kJ) | ||
| Calories from fat | 366.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.75g | 63% | |
|---|---|---|---|
| Cholesterol | 49.05mg | 16% | |
| Sodium | 136.1mg | 6% | |
| Potassium | 192.38mg | 4% | |
| Total Carbs | 5.12g | 2% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 14.57g | 29% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 237.1mg | 24% | |
| Amount Per 100 g | |||
| Calories | 326.44 Kcal (1367 kJ) | ||
| Calories from fat | 275.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.63g | 63% | |
|---|---|---|---|
| Cholesterol | 36.87mg | 16% | |
| Sodium | 102.31mg | 6% | |
| Potassium | 144.62mg | 4% | |
| Total Carbs | 3.85g | 2% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.89g | 5% | |
| Protein | 10.96g | 29% | |
| Vitamin C | 1.1mg | 3% | |
| Iron | 0.4mg | 3% | |
| Calcium | 178.2mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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