← Replies in Tartine with walnut, lemon, and ricotta pesto and sauteed mushrooms Recipe

Used 4 oz walnuts, 3 cloves garlic, 1.75 c ricotta, about 1 c parsley and cilantro, zest of 1 lemon, some olive oil and pepper, 8oz mushrooms, 4 slices bread. There was a lot of leftover pesto