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Pasta • Italian

Creamy Lemon Ricotta Pesto Recipe

Powerful sweet basil, rich toasted pine nuts and bright fresh lemon whipped together with creamy ricotta cheese for a zesty spin on traditional pesto.

5.0 from 141 votes
30 mins
Total Time
2
servings
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Creamy Lemon Ricotta Pesto

How to Make the Best Creamy Lemon Ricotta Pesto

This creamy lemon ricotta pesto is a delightful twist on the classic Italian sauce, brightened with fresh lemon and enriched with creamy ricotta cheese. The combination of toasted pine nuts, fragrant basil, and tangy citrus creates a sophisticated sauce that elevates simple pasta into something truly special.

The beauty of this recipe lies in its balance of flavors—the richness of the ricotta and pine nuts is perfectly counteracted by the brightness of fresh lemon zest, while the basil provides an herbaceous backbone. Unlike traditional basil pesto, the addition of ricotta makes this sauce wonderfully creamy without being heavy, creating a luxurious coating for the pasta.

This is a quick and elegant weeknight dinner that feels restaurant-quality but comes together in just 30 minutes. Serve it fresh, topped with additional ricotta and a drizzle of quality olive oil for the best results.

Creamy Lemon Ricotta Pesto

Creamy Lemon Ricotta Pesto

Powerful sweet basil, rich toasted pine nuts and bright fresh lemon whipped together with creamy ricotta cheese for a zesty spin on traditional pesto.

5.0 from 141 votes
CoursePasta
CuisineItalian
Keywordcreamy pesto recipes, lemon ricotta pesto, ricotta pesto, ricotta sauces
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings2 servings
Calories949kcal
AuthorAlex Raeburn
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Ingredients

Pesto

Pasta

Instructions

Prepare

  1. Toast pine nuts in 350°F oven, or toaster oven, for 3 to 4 minutes. Set aside.
  2. Set a medium saucepan with salted water to boil. Once at a boil, cook spaghetti until al dente - about 7 to 8 minutes - or by package instructions. If cooking in advance, lightly oil to prevent clumping while it cools.

Make Pesto

  1. In a food processor, add pine nuts, garlic cloves and basil. Pulse 10 to 15 times. Add parmesan, lemon zest, ¼ cup ricotta cheese and salt. Turn the food processor to 'On.'
  2. With food processor running, slowly add olive oil and blend for 1 minute.

Finish Dish

  1. In a large sauce pan, add cooked spaghetti and creamy lemon ricotta pesto. Sauté over low heat until pasta is evenly coated. Plate and top with remaining ¼ cup of ricotta cheese.

Notes

  • Original recipe source: https://hungerthirstplay.com/creamy-lemon-ricotta-pesto/
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