Pesto Pie

A savory pie where homemade basil pesto meets a rich ricotta custard. The base is whisked eggs and ricotta with sauteed onions and a touch of nutmeg, poured into a pie pan and swirled with a creamy pesto made from fresh basil, garlic, Parmesan, walnuts, and olive oil.

The swirling technique creates green ribbons of pesto throughout the custard. Don’t mix it in fully. You want distinct veins of concentrated basil flavor running through the milder ricotta, so each slice has both.

Sauteing the onions until soft before whisking them into the ricotta is important. Raw onions release moisture during baking and create soggy pockets in the custard.

Pro Tips

• Blend the pesto until truly creamy. Chunky pesto doesn’t swirl well and sinks to the bottom instead of staying suspended in the custard.
• Toast the walnuts before blending for a deeper, nuttier pesto. Pine nuts work too if you prefer the traditional route.
• The pie is done when the center is set but still has a slight jiggle. Overbaking makes the ricotta dry and grainy.
• Let it cool for 10 minutes before slicing. The custard firms up and holds its shape better at room temperature.

Variations

• Add sun-dried tomatoes to the ricotta mixture for color and a sweet-tart bite.
• Use a pre-made pie crust for a more traditional presentation with a flaky bottom.
• Swap basil pesto for arugula pesto for a peppery, more assertive flavor.