Sep 092016

I learned to make traditional walnut pesto in a quaint little specialty shop in Genoa, Italy. I tweaked it a little by omitting the bread and adding ricotta cheese, anchovie, and basil. I enjoy the creamy texture of the cheese along with the and crunchy nuts. It’s great on crostini or tossed with pasta or gnocchi.


1 cup walnut pieces
1 cup whole milk Ricotta cheese
3 anchovie fillets
handfull of basil leaves
Coarse sea salt
Freshly ground black pepper
1 garlic clove, minced
1/3 cup plus 2 tablespoons extra-virgin olive oil
1/3 cup Parmesan Cheese

  1. In a mortar and pestle, grind the nuts (pound and twist, turning the mortar as you go), adding the nuts a little at a time.
  2. Add the garlic and and anchovies and continue pounding, twisting and turning.
  3. Add the basil leaves and continue to mix.
  4. Incorporate the ricotta cheese.
  5. Add Parmesan cheese, continue blending.
  6. Season with salt and pepper
  7. Do not worry if the sauce looks thick, add a little of the water from cooking the gnocchi or pasta.
  8. Toss with butter nut squach gnocchi or pasta, or top a crostini with this delicious pesto!

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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