White Pesto with Walnuts and Parsley
This creamy white pesto combines roasted walnuts, garlic, cottage cheese, Parmesan, and fresh parsley with a touch of lemon. Olive oil and cream give the sauce a smooth consistency, making it a tasty alternative to traditional basil pesto. Serve it tossed with hot penne pasta.
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.
Notes
Recipe note: Cottage cheese can vary in texture, so blend the pesto thoroughly for a smooth sauce. Add the lemon juice gradually to get the balance you like.