Creamy Tomato and Walnut Pesto with Ricotta

Thermomix recipe: Creamy Tomato and Walnut Pesto with Ricotta. Ready in 10 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 50 g walnuts
• 25 g cashew nuts
• 1-2 cloves garlic (about 10 g)
• 30 g fresh basil leaves
• 120 g ricotta cheese
• 100 g canned chopped tomatoes, well drained
• 30 g tomato paste concentrate
• 50 g Grana Padano cheese, cut into pieces
• 90 g sunflower oil
• ½ teaspoon salt
• ¼ teaspoon sugar (optional)

Instructions

1. Add walnuts, cashew nuts, and garlic to the clean, dry Thermomix bowl. Chop 5 sec / Speed 7. Scrape down the sides of the bowl.
2. Add fresh basil leaves to the bowl. Chop 3 sec / Speed 7. Scrape down the sides of the bowl.
3. Add ricotta cheese, well-drained chopped tomatoes, tomato paste concentrate, Grana Padano cheese, sunflower oil, salt, and sugar (if using) to the bowl.
4. Blend 20-30 sec / Speed 6, or until desired consistency is reached. Scrape down the sides of the bowl and blend again for a few seconds if needed.
5. Transfer the pesto to a serving bowl or airtight container. Serve immediately or store.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.