zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Walnut, Watercress and Ricotta Pesto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Walnut, Watercress and Ricotta Pesto

    This chunky pesto is lovely stirred into pasta and makes a great dip for small new potatoes, radishes and blanched asparagus tips, broccoli florets, carrot batons and salad onions. Also use it as a filling for halved and deseeded cherry vine tomatoes. The walnut halves used here are available from the fruit and vegetable section.

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 4

    Ingredients

    • 100g pack Waitrose Walnut Halves
    • 1 garlic clove, peeled
    • 6 tbsp extra virgin olive oil
    • 2 tbsp freshly grated Parmigiano Reggiano
    • 2 x 85g bags Waitrose Watercress
    • 250g tub Galbani Ricotta

    Method

    1. Place the walnuts, garlic and olive oil in a food processor and blend until coarsely chopped. Add the Parmigiano Reggiano, then pulse briefly to blend.
    2. Trim the watercress, discarding the thicker stalks, and gradually add to the processor, pulsing briefly until chopped.
    3. Add the ricotta and pulse the mixture briefly to form a coarse purée. Season to taste. It will keep for 1-2 days in the fridge, covered with clingfilm.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars