White Pesto

How we make it.

*serves 6 to 8*

1 pound of your favorite pasta, cooked per package instructions
5 ounces ricotta
1 cup walnuts, toasted
½ cup Parmigiano Reggiano, grated
½ cup Pecorino, grated
6 basil leaves
8 mint leaves
1 clove garlic, grated
Zest of 1 lemon
¼ cup extra virgin olive oil
½ teaspoon kosher salt
Black pepper, to taste

Place walnuts on a baking sheet and toast at 350 degrees for 8-10 minutes until lightly browned. In a food processor combine all ingredients (except the pasta, of course). Blend and pulse until smooth. Add pesto to a large bowl. Cook your favorite pasta in a large pot of boiling salted water (I like to use 12 cups of water and 2-3 tablespoons of kosher salt). Once pasta is nearly cooked save ½ cup of pasta water before draining. Drain pasta and add it to the pesto, stirring to combine. Add some pasta water as you like to moisten, stirring to make sauce creamier. Serve hot with more herbs, cheese and olive oil to garnish.

Why we make it.

White pesto, huh? My Instagram feed fed this novelty straight to me via Giadzy, Giada De Laurentiis' latest lifestyle brand. Severely intrigued. I made it her way once, fed it to some people, then Kentucky-fied it with my idea of spring's best contribution, fresh mint. It's not spring in Louisville without fresh mint. Starting in March I put it in everything. We of course love our basil, but this less basil-y, creamier take on the classic pesto is a more lightly vegetal version of everyone's favorite herb condiment that will probably make its way into everyone's repertoire. Especially useful in those months when basil is harder to grow (or buy) by the cup full, this pesto is practical. And I like that. No one, absolutely no one, loves pesto as much as my mother-in-law. This week was her birthday, her first since losing her mother in December. We were tender about it. In her sweet, childlike way she asked me to make her dinner to celebrate 69 years of Little Peg. Lovingly nicknamed Hummingbird for her ever-buzzing nature that always finds a flower and moves too quick to often see, she is sunshine and joy personified. And for her birthday this year she got white pesto. Plus lots of wine and a store bought cheesecake. Happy birthday, Hummy. I love you. That's why I made it.