I love white pesto because it doesn’t require a blender or food processor. It is light with lots of flavors.
You will need:
½ cup walnuts
Kosher salt
4oz. fresh ricotta
Zest of 1 lemon
4 garlic cloves, roasted then smashed
2 tsp. finely chopped oregano
1½ cups grated Parmesan, plus more for serving
¼ cup EVVO
Freshly ground black pepper
1 lb. of spaghetti
Start by preheating the oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then finely chop. Wrap garlic in foil and cover with a tablespoon of EVVO. Bring a large pot of generously salted water to a boil.
Mix walnuts, ricotta, lemon zest, smashed garlic, oregano, and Parmesan in a large bowl until well combined. Add oil 1 Tbsp. or so at a time, stirring well after each addition, until all the oil is incorporated. Season pesto with salt and pepper and lemon juice, if needed.
Cook the pasta in boiling water and transfer a cup of boiling liquid to the pesto and stir until combined. Once the pasta is al dente, mix with the sauce until coated and top with leftover parmesan.
Adapted from Bon Appetit by Lauren Townsend for The AHA Connection.
