The pesto sauce is one of the most international Italian sauces on the gastronomic scene. Simple to prepare, the homemade one has no rival nor can it be compared with any of those that we can buy ready-made. This time I have prepared a new version of pesto with ricotta and parmesanthe white pesto.
If you dare to prepare this sauce, you should know that it lasts four or five days in the fridge in perfect condition. If you are not going to release it in this time, the you can freeze in small quantities and use it little by little.
This white pesto it has such a powerful flavor that with just a small amount we can dress a good bowl of pasta. That is why a pot of pesto gives a lot of itself and, if we have ideas for its use at hand, we can get the most out of it before it spoils.
We remove the crust from the bread and stay only with the crumb. We weigh the amount indicated, that is, 40 grams. We put it in the glass of a blender and add the ricotta cheese, the Parmesan cheese, the fresh basil, the garlic clove and the walnuts.
We crush until we obtain a homogeneous mass that we lighten by adding the extra virgin olive oil and a little pasta cooking water. The quantity will depend on the point of thickness that we want to give it. We add a pinch of nutmeg, grind again and ready to serve with the pasta of our choice.
Bosch MultiTalent3 MCM3100W – Food Processor, 800 W, White
With what to accompany the white pesto
He white pesto It is a very versatile sauce. At home I generally use it to accompany pasta, to dress salads, as a substitute for tomato sauce on pizzas or spread on slices of bread with scrambled eggs on top, or tuned for appetizers. The possibilities, as with other varieties of pesto, are endless.
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