Roasted Pepper, Walnut and Ricotta Pesto by @simonauscher

5 min

4 servings

🫑

100 g

Confit roasted peppers

🧀

30 ml

Ricotta

🌰

30 g

Walnuts

🧄

1 clove

Garlic

🧂

0.3 g

Salt

🍶

15 ml

Wine vinegar

🍅

30 ml

Tomato sauce

🌶️

5 ml

Smoked paprika

  1. Drain
    • roasted red peppers

    Drain the roasted red peppers well to remove excess liquid.

  2. Peel
    • garlic

    Peel the garlic clove and add it to the blender.

  3. Add
    • roasted red peppers
    • walnuts

    Add the 100 g roasted red peppers and 30 g walnuts to the blender.

  4. Add
    • ricotta cheese
    • tomato sauce

    Add 2 tablespoons ricotta cheese and 2 tablespoons tomato sauce.

  5. Add
    • red wine vinegar
    • smoked paprika

    Add 1 tablespoon red wine vinegar and 1 teaspoon smoked paprika.

  6. Season
    • salt

    Season with the pinch of salt and blend until smooth.

  7. Serve

    Scrape the pesto into a jar and serve immediately or chill before serving.

Roasted Pepper, Walnut and Ricotta Pesto by @simonauscher

5 min

4 servings

🫑

100 g

Confit roasted peppers

🧀

30 ml

Ricotta

🌰

30 g

Walnuts

🧄

1 clove

Garlic

🧂

0.3 g

Salt

🍶

15 ml

Wine vinegar

🍅

30 ml

Tomato sauce

🌶️

5 ml

Smoked paprika

Preparation Steps

  1. Step 1/7

    Drain the roasted red peppers well to remove excess liquid.

    🌶️roasted red peppers
    🫙jar

  2. Step 2/7

    Peel the garlic clove and add it to the blender.

    🧄garlic

  3. Step 3/7

    Add the 100 g roasted red peppers and 30 g walnuts to the blender.

    🌶️roasted red peppers
    🌰walnuts
    ⚖️kitchen scale

  4. Step 4/7

    Add 2 tablespoons ricotta cheese and 2 tablespoons tomato sauce.

    🧀ricotta cheese
    🍅tomato sauce
    🥄measuring tablespoon

  5. Step 5/7

    Add 1 tablespoon red wine vinegar and 1 teaspoon smoked paprika.

    🍇red wine vinegar
    🌶️smoked paprika
    🥄measuring tablespoon
    🥄measuring teaspoon

  6. Step 6/7

    Season with the pinch of salt and blend until smooth.

    🧂salt

  7. Step 7/7

    Scrape the pesto into a jar and serve immediately or chill before serving.

    🥄spatula
    🫙jar

Composition

Ingredients

Types

Nuts, Vegetables, Herbs and spices, Seasonings, Condiments

Ingredients

Confit roasted peppers, Ricotta, Walnuts, Garlic, Salt, Wine vinegar, Tomato sauce, Smoked paprika

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Low carbohydrate, Ketogenic

Calories

145 kcal

Macro nutrients

Protein: 4g, Total fat: 11g, Saturated fat: 2.5g, Carbohydrates: 8g, Fiber: 2g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 75mg, Potassium: 235mg, Sodium: 180mg, Iron: 0.8mg

Vitamins

Vitamin A: 145µg RAE, Vitamin C: 35mg, Vitamin E: 0.7mg

Preparation

Time Information

Preparation

5 minutes

Overall

5 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

measuring tablespoon, measuring teaspoon, kitchen scale, spatula, jar

Appliances

Blender

Type

Type

Type Of Dish

Condiment, Sauce, Spread, Dip

Occasions

Aperitif, Snack, Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Mediterranean

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Thick, Slightly crunchy

Flavors

Smoky, Tangy, Nutty, Savory, Sweet, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because it contains ricotta cheese), fridge : 3 days (Store in an airtight container,Keep refrigerated at or below 4°C / 40°F,Use a clean utensil when serving), freezer : 1 month (Freeze in an airtight freezer-safe container,Leave expansion space,Thaw in the refrigerator and stir before serving)