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Tomato and Ricotta Pesto

photo: Scott Phillips

Yield: about 2 cups

This simple pesto packs bold tomato flavor. Use it to perk up green beans, or toss with pasta.


  • 6 oz. cherry or grape tomatoes (about 1-1/2 cups)
  • 3 oz. Parmigiano-Reggiano or Grana Padano, coarsely grated (about 1 cup)
  • 3/4 cup ricotta, whole or part skim
  • 1/3 cup pine nuts
  • 1/4 cup olive oil
  • 1 medium clove garlic
  • Kosher salt
  • 1/3 packed cup fresh basil leaves, coarsely chopped

Nutritional Information

  • Nutritional Sample Size 1/4 cup
  • Calories (kcal) : 170
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 20
  • Sodium (mg): 280
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Sugar (g): 1
  • Protein (g): 7


Process the tomatoes, cheeses, pine nuts, oil, garlic, and 1/2 tsp. salt in a food processor until smooth, 2 to 3 minutes. Add the basil, and pulse until combined but with some green flecks, 7 to 8 times. Use right away, or cover and refrigerate.


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