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This creamy ricotta pesto sauce is rich, flavorful, and ready in minutes. Perfect for tossing with pasta, it’s cozy comfort food at its best.
Ricotta Pesto Pasta
There’s something magical about a ricotta pesto pasta night. This creamy ricotta pesto sauce takes all the brightness of classic basil pesto and softens it with ricotta for a silky, luxurious finish that hugs every strand of linguine. It’s fresh, fast, and totally comforting—ideal for warm-weather dinners or those evenings when you want big flavor without breaking a sweat.
This is a no-cook sauce that feels restaurant-worthy but takes just minutes to pull together. The ricotta mellows out the sharpness of the garlic and Parmesan, while still allowing the basil to shine.
Bonus: it’s a fantastic way to use up a big bunch of fresh basil from the garden or market.
Ingredients
Here is everything you need to make this sauce, as well as some substitution recommendations.
- 1 cup whole milk ricotta cheese – Adds richness to the sauce, making it silky smooth without feeling too heavy. Try part-skim for an even lighter version.
- 1 packed cup fresh basil leaves – Gives the sauce a fresh peppery flavor. Use baby spinach as an alternative.
- ¼ cup freshly grated Parmesan cheese – The salty cheese balances the creamy ricotta.
- ¼ cup toasted pine nuts – A buttery and sweet addition that can be substituted with walnuts, cashews, or almonds.
- 1 garlic clove – The sharp flavor enhances the overall taste of the sauce. ¼ teaspoon of garlic powder can be used as a substitute for a fresh clove. Also, add more garlic for an extra flavor boost.
- ½ teaspoon kosher salt – Enhances the overall flavor of the sauce.
- ¼ teaspoon freshly cracked black pepper – Adds a subtle heat to the sauce. Use white pepper as an alternative.
- ⅓ cup extra-virgin olive oil – You can use light olive oil and still achieve the same great taste.
For Serving:
- 2 to 4 tablespoons pasta cooking water – Reserved from cooking pasta, this helps achieve the correct sauce consistency. Pasta water is ideal due to its starch content.
- 1 pound of pasta – Linguine or fettuccine are my favorite, but any short pasta will work too.
How To Make Ricotta Pesto Pasta
Making this sauce is quite simple. Blend the sauce, cook the pasta, toss, and serve. Let me show you how.
- Assemble the sauce: In a food processor or blender, combine the ricotta, basil, Parmesan, toasted pine nuts, garlic, salt, and pepper.
- Blend the sauce: Pulse until the mixture is roughly chopped.
- Smooth out the sauce: Then, with the motor running, drizzle in the olive oil until the sauce is smooth and creamy.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook your pasta according to the package directions. Just before draining, scoop out about 1 cup of the pasta water and set it aside. Drain the pasta and return it to the pot.
- Toss: Add the ricotta pesto sauce and 2 to 4 tablespoons of the reserved pasta water. Gently toss until every noodle is coated and glossy.
- Serve: Top with extra cheese or pine nuts, if desired.
Top Tips & Tricks
- Use whole milk ricotta for the best texture. It gives the sauce that luscious, spoon-coating richness.
- Blend the sauce until smooth, but avoid overprocessing, as this can cause it to become gummy.
- Don’t skip the pasta water. It’s the secret to making the sauce silky and restaurant-worthy.
Make It A Meal
This sauce shines on long noodles, such as linguine or fettuccine, but it’s also excellent with stuffed pasta, like ravioli. Add sautéed mushrooms or grilled chicken on top for a more substantial dish, or keep it simple and serve with a crisp green salad and crusty bread.
Ricotta Pesto Pasta (No-Cook Sauce!)
Equipment
- measuring cups and spoons
- Food processor
- Liquid measuring cup
- Large Pot
- Colander
Ingredients
- 1 cup whole milk ricotta cheese
- 1 packed cup fresh basil leaves
- ¼ cup freshly grated Parmesan cheese
- ¼ cup toasted pine nuts
- 1 garlic clove
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly cracked black pepper
- ⅓ cup extra virgin olive oil
- 2 to 4 tablespoons pasta cooking water, reserved from cooking pasta
FOR SERVING:
- 1 pound of pasta cooked as per package instructions, linguine or fettuccine are best
- Shaved or grated Parmesan, optional
- Toasted pine nuts, optional
Instructions
Blend the Sauce:
- In a food processor or blender, combine the ricotta, basil, Parmesan, pine nuts, garlic, salt, and pepper. Pulse until roughly blended. With the motor running, drizzle in the olive oil until the sauce becomes thick, smooth, and creamy.
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook 1 pound of your favorite pasta according to package directions. Just before draining, reserve about 1 cup of the starchy cooking water.
Toss and Serve:
- Drain the pasta and return it to the pot. Add the ricotta pesto sauce and 2 to 4 tablespoons of the reserved pasta water. Toss gently until the pasta is evenly coated, adding more water as needed for a silky texture.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ricotta Pesto Sauce Recipe FAQs
Yes, while fresh pesto will give the best fresh flavor, quality store-bought pesto works just fine.
Toasted walnuts, cashews, or almonds are great alternatives. Sunflower seeds can also work as a nut-free option.
Yes, a high-powered blender will do the trick. If you only have a regular blender, you may need to pause and scrape the sides a few times to achieve a smooth consistency.
Add a splash of water or milk and reheat gently on the stove or in the microwave. Stir well and add a drizzle of olive oil to bring back the creaminess.
Yes, it’s delicious cold or at room temperature. Toss the sauce with cooled pasta and a squeeze of lemon for a refreshing pasta salad vibe.
More Condiments
I find great quick meals often. Thank you