Puree ¼ cup olive oil, zest and juice of one lemon, and garlic in a food processor or blender. Add chopped walnuts and the Frigo® Fresh shaved Parmesan and pulse for 30 seconds or until broken up.
Next, add ¼ cup Frigo® Whole Milk Ricotta, basil, parsley, salt and pepper. Stream in remaining olive oil and continue to blend until the basil is minced fine and Frigo® Whole Milk Ricotta is evenly dispersed throughout. Taste and adjust seasonings as needed, adding more lemon juice for brightness, and Frigo® Shredded Parmesan Cheese for saltiness, and black pepper for spice.
This versatile recipe is wonderful tossed together with sautéed chicken, shrimp, or vegetables. Or, serve the Creamy Parmesan Pesto as a sauce to dress up baked potatoes, jazz up a salad, or spread onto toasted slices of bread for a delicious appetizer.
