Photo: Mike Kenneally
Roasted-Almond Ricotta Pesto with Olives
9 ingredients
Makes 4 to 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
328
Calories
12g
Protein
25g
Fat
13g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 small garlic clove
- 2/3 cup roasted unsalted almonds
- 4 cups basil leaves
- 1 teaspoon fresh lemon juice
- 1/4 cup grated Parmigiano-Reggiano
- 1/4 cup extra-virgin olive oil
- 3/4 cup ricotta (preferably fresh)
- 1/2 cup chopped pitted Kalamata olives
- Accompaniment: 1 pound spaghetti, cooked and drained, reserving 1 cup cooking water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes