White pesto is a creamy Italian-inspired sauce made with roasted walnuts, garlic, cheese, olive oil, and lemon. This white pesto recipe uses soft, low-fat cottage cheese instead of ricotta, along with Parmesan, fresh parsley, and a little cream. It is quick to prepare and delicious tossed with hot pasta, served with fried chicken, or spooned over white fish.
White Pesto with Cottage Cheese
I first tried white pesto in northern Italy and liked it so much that I wanted to make it at home. There are different versions of this sauce, and I often make my own with cottage cheese because I usually have it in the fridge. It is a convenient alternative to ricotta and works well in this recipe.
Roasting the walnuts in a cast iron skillet brings out their nutty flavor. I blend them with garlic, cottage cheese, Parmesan, cream, olive oil, and fresh parsley. Lemon zest and juice add a little freshness, while salt and black pepper bring the ingredients together.
The result is a smooth, creamy sauce with a lovely nutty taste. I like to keep the preparation simple, so I can make the pesto while the pasta water heats up.
How to Serve White Pesto
I served my white pesto with hot penne pasta, which holds the sauce well. Toss the freshly cooked pasta with the pesto while it is still hot, adding a little pasta water to loosen the sauce. This helps the pesto coat the pasta evenly.
You can also use other pasta shapes, such as fusilli, trofie, rigatoni, or linguine. Choose a shape that holds the sauce well, and serve the pasta straight away.
White pesto is not only for pasta, though. I also find it delicious with fried chicken or white fish. The nutty sauce complements both without overpowering their flavor. You can serve it alongside the main dish or spoon a little over the chicken or fish just before serving.
Tips for Making White Pesto
- Toast the walnuts carefully. Use a dry cast iron skillet over medium heat and stir the walnuts frequently. They should smell fragrant and become lightly toasted without burning.
- Use soft cottage cheese. Very soft, low-fat cottage cheese blends easily into the sauce. Blend the ingredients thoroughly for a smooth consistency.
- Adjust the consistency. Add the cream gradually, then use a little reserved pasta water if the pesto needs thinning.
- Balance the lemon. Add the lemon juice to taste. It should freshen the sauce without masking the flavor of the walnuts and Parmesan.
This white pesto is a useful recipe to keep on hand when you want a quick sauce with ingredients you may already have at home. You can prepare it in just a few minutes, and it makes a tasty change from the familiar green basil pesto.
Explore more Italian recipes here: cookingwithella.com
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White Pesto with Walnuts and Parsley
Equipment
- Food processor or blender, for making the pesto
- Large pot, for cooking the penne
- Colander, for draining the pasta
- Measuring cups and spoons
- Lemon zester or fine grater
- Knife and cutting board
- Spatula or spoon, for mixing the pesto with the pasta
Ingredients
- 300-350 g (10½–12 oz) penne
- 75 g (¾ cup, shelled) walnuts
- 200 g cottage cheese (very soft, low-fat cottage cheese (about ¾–1 cup, depending on the product) or Ricotta
- 30 g (⅓ cup) finely grated Parmesan
- 1-2 garlic cloves
- 3 tbsp cream
- 2 tbsp extra virgin olive oil
- 3 tbsp finely chopped fresh parsley
- Zest of ½ lemon
- 2 tsp lemon juice or to taste
- Salt and freshly ground black pepper to taste
- 1-2 tbsp A little reserved pasta water as needed
Instructions
- Roast the walnuts. Heat a dry cast iron skillet over medium heat. Add the walnuts and roast for a few minutes, stirring frequently, until fragrant and lightly toasted. Remove from the skillet and let them cool slightly before making the pesto.
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the penne according to the packet instructions until al dente. Before draining, reserve a little pasta water.
- Make the pesto. Blend the roasted walnuts and garlic until finely chopped. Add the cottage cheese, Parmesan, cream, olive oil, parsley, lemon zest, and lemon juice. Blend until creamy, then season with salt and black pepper.
- Combine with the pasta. Toss the pesto with the hot penne. Add a little reserved pasta water as needed to loosen the sauce and help it coat the pasta.
- Serve. Taste and adjust the lemon, salt, and pepper. Serve immediately, with extra Parmesan and chopped parsley if desired.
