White Pesto
Servings
6
Prep Time
10 minutes
Cook Time
15 minutes
Calories
732
Author:
Giadzy
Ingredients
1 cup walnuts
- 1 cup whole-milk ricotta
-
1 cup grated Parmesan cheese
-
½ cup olive oil
- 2 garlic cloves
- 2 teaspoons grated lemon zest (from 1 lemon)
- 1 teaspoon kosher salt
-
1 pound Manfredi Lunghi pasta or spaghetti
- ½ cup fresh basil, torn
Instructions
Preheat the oven to 350°F.
- Place the walnuts on a small baking sheet and toast until fragrant, about 12 minutes.
- Transfer the walnuts to a food processor and pulse until the nuts are finely chopped. Add the ricotta, Parmesan, olive oil, garlic, lemon zest, and salt and process until well combined. Transfer to a large bowl.
Cook the pasta to al dente according to package instructions. Drain, reserving 1 cup of the pasta water. Add the pasta and pasta water to the bowl and toss to coat the pasta and loosen the sauce. Top with fresh basil and serve.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 732
- Carbs
- 64 grams
- Protein
- 25 grams
- Fat
- 43 grams
- Saturated Fat
- 10 grams
- Cholestrol
- 37 milligrams
- Sodium
- 426 milligrams
- Fiber
- 4 grams
- Sugar
- 3 grams
4 comments
Can you use an alternative to the walnuts if someone is allergic?
Can’t wait to make this, my friend just ordered two boxes of the pasta for me!
@summer sunflower seeds or pepitas would work too!
I am allergic to walnuts – can you recommend an alternative?
Hi! As an alternative you can use pumpkin seeds or sunflower seeds! Anther option is to omit the nuts from the recipe :)