- Servings Makes 237 ml (1 cup)
- 198 grams (7 ounces) unsalted walnut pieces
- 30 ml (2 tablespoons) plain dry breadcrumbs
- 1 clove garlic, peeled
- Coarse sea salt (NOT kosher) or fine salt
- 30 ml (2 tablespoons) freshly grated Parmagiano Reggiano cheese
- 1 pinch fresh marjoram
- 177 ml (¾ cup) fresh ricotta cheese
- 118 ml (4 tablespoons) extra-virgin olive oil
1. In the bowl of a food processor, combine the walnuts, bread crumbs, garlic, and salt to taste. Pulse to make a coarse paste.
2. Add the Parmegiano Reggiano cheese and the marjoram. Pulse again to blend. Add the ricotta, and 10 to 15 ml (2 to 3 teaspoons) of tepid water. Pulse once or twice. With the processor running, slowly drizzle the olive oil, but don’t over-purée (a little texture is nice). Taste and adjust the seasonings. It will probably need more salt. You can serve this mixed in with hot gnocci or tortellini, or serve as a spread with small slices of country bread or crackers.