Spinach and Ricotta Pesto

2 T. walnuts

1/2 pound spinach, washed and trimmed

1 small clove garlic, coarsely chopped

2 T. olive oil

1/2 C. ricotta cheese

1/4 C. grated Parmesan cheese

Salt and ground black pepper, to taste

Place the walnuts, spinach and garlic in the work bowl of a food processor. Process until finely chopped, scraping sides of bowl as necessary.

With motor running, pour in olive oil until a smooth paste forms.

Scrape the mixture into a medium bowl and stir in the ricotta, Parmesan and salt and pepper.