White pesto: even faster than green
On busy days, uninspired days or ordinary days: pasta pesto is always a good idea. But did you know that, besides green Genovese and red Trapanese pesto, there is also white pesto?
To be honest: I didn’t. Until I read this article by Bon Appétit. And since they regularly have extremely good pesto tips, I thought it was worth giving it a try.
The key to success
I can tell you, it’s no punishment. Thanks to the ricotta base, it’s incredibly creamy; the Parmesan gives it that lovely umami kick, the raw garlic adds a little heat, the walnuts provide the necessary nuttiness and— the key to success—the lemon zest brings the perfect freshness and twist. So are there no herbs in it at all? Yes, a little oregano. It’s actually a kind of reverse ‘old-school pesto’: lots of cheese and nuts, and a small amount of herbs.
Super quick
Besides the flavour, there’s another major advantage: it’s super quick to make. Do a little chopping and grating, throw everything into a bowl, wait for your pasta to cook, add it to the bowl, stir vigorously and you’re done. No fuss with mortars or food choppers. What more could you want?
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