What Is Ricotta Pesto?

Jump to our ricotta pesto recipe.

Ricotta pesto is a misnomer if you support the Pesto Genovese Consortium's view that there is only one true pesto recipe. They argue that any sauce that contains anything other than seven precise ingredients no longer has the right to call itself pesto. So, when people add ricotta to their pesto, sparks can fly.

Most Italians are totally fine with ricotta pesto.

We respect the consortium's dedication to preserving their classic recipe from copycats. Still, most Italians do not share their steadfast belief about the precise definition of pesto. Across the country, supermarket shelves are full of alternative pestos. Even in the sauce's homeland of Liguria, particularly in the ancient town of Recco, you will find ricotta pesto on the menus of local trattorias. This style of pesto still tastes as great as classic Genovese pesto, but it has an added creaminess, which we rather like.

At least ricotta isn't French!

Although it may raise a few eyebrows, ricotta pesto doesn't attract the same level of disdain as pesto made with, God forbid, a French cheese like Brie or a Spanish cheese like Manchego. Ricotta is still a beloved Italian cheese, and its affordability and abundance enable those who cannot afford to buy Parmigiano-Reggiano to enjoy the taste of pesto.

Pesto and frugality have always been interlinked. You only need to look at all the different types of pesto to see that Italians have always used affordable and local ingredients. It's a crucial part of pesto's story, but one that those who campaign for 'true' pesto rarely acknowledge.

A simple ricotta pesto recipe

Making ricotta at home is fun, fast, easy, and cheap. We encourage you to try it, even if only once. Instructions are included at the end of this article.

How to make ricotta pesto

Add all the ingredients, apart from the olive oil, to a food processor and blitz to your preferred consistency. Stream in the oil by hand and serve immediately, or store your pesto in the fridge, where it will last for five days.

How to make ricotta

Thanks to its simplicity, affordability, and versatility, you can find versions of ricotta worldwide. In its simplest form, it is just milk curdled with an acid, most commonly vinegar or citrus juice. Techniques and ingredients vary, but you can find fresh, curd-based cheeses in virtually every cuisine on earth.

Providing you have a digital thermometer, making ricotta at home is easy. Add a litre of whole milk and a pinch of salt to a saucepan and heat it until it reaches 93°C. Stir in 30ml of lemon juice and remove it from the heat. Allow it to stand for 20 minutes before gently transferring the curds to a cheesecloth-lined sieve. Allow the whey to drain off for around 30 minutes if you like your ricotta super soft, or leave it in the fridge for several hours if you prefer your ricotta to have a firmer texture.

When making ricotta pesto with our homemade cheese, we like to leave the ricotta to drain overnight. This ensures it remains creamy but without making the pesto watery.