Imen Dridi Giada De Laurentiis White Pesto is made of fresh basil leaves, grated Parmesan cheese, pine nuts or walnuts, minced garlic cloves, olive oil, salt, pepper, and ricotta cheese. It serves approximately 6 people and takes about 15-20 minutes to prepare.
More Giada De Laurentiis Recipes:
- Giada De Laurentiis Mini Chicken Meatballs
- Giada De Laurentiis Shrimp Puttanesca
- Giada De Laurentiis Chicken Piccata Meatballs
💗 Why You’ll Love This White Pesto Recipe:
- Fresh and Flavorful: It features fresh basil, Parmesan cheese, and garlic, resulting in a vibrant and aromatic pesto.
- Creamy Texture: The addition of ricotta cheese gives it a creamy, velvety consistency.
- Homemade Goodness: Making your own pesto allows you to control the ingredients and flavors, ensuring a high-quality, homemade taste.
- Quick and Easy: This recipe comes together in just a few minutes, making it a convenient option for busy days.
- Delightful for Gatherings: It’s a crowd-pleaser and an excellent choice for entertaining guests or family dinners.
❓ What Is Giada De Laurentiis White Pesto Recipe?
Giada De Laurentiis White Pesto Recipe combines fresh basil, Parmesan cheese, pine nuts or walnuts, garlic, olive oil, salt, and pepper. This blend is processed into a creamy pesto by adding ricotta cheese, perfect for pasta, sandwiches, or dips.
🧀 Giada De Laurentiis White Pesto Ingredients
- 1 cup of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/3 cup of pine nuts or walnuts
- 2-3 garlic cloves, minced
- 1/2 cup of olive oil
- Salt and pepper to taste
- 1/2 cup of ricotta cheese
🥣 How To Make Giada De Laurentiis White Pesto
- Wash the basil leaves and pat them dry. Grate the Parmesan cheese if not already grated.
- In a food processor, combine the basil leaves, grated Parmesan cheese, nuts, and garlic cloves. Pulse until the ingredients are coarsely chopped.
- While the processor is running, slowly pour in the olive oil until the mixture is smooth and well-combined.
- Add salt and pepper to taste, then blend again briefly to mix.
- Transfer the mixture to a bowl, and gently fold in the ricotta cheese until well combined. This gives the pesto its creamy white texture.
- Use the white pesto with pasta, as a spread on sandwiches, or as a dip with veggies.
💭 Recipe Tips
- Fresh Basil: Use fresh basil leaves for the best flavor. Wash and dry them thoroughly to remove any dirt or debris.
- Parmesan Cheese: Grate the Parmesan cheese yourself for a fresher taste, but pre-grated cheese works too.
- Choice of Nuts: You can use either pine nuts or walnuts based on your preference or what you have available. Toasting them lightly can enhance their flavor.
- Garlic: Adjust the amount of minced garlic to your taste. If you prefer a milder garlic flavor, use less; for a stronger flavor, use more.
- Olive Oil: When pouring in the olive oil, do it gradually while the food processor is running. This helps emulsify the ingredients for a smoother consistency.
🥪 What To Serve With White Pesto?
Serve White Pesto with pasta, such as spaghetti or fettuccine, for a delightful meal it also makes an excellent spread for sandwiches, a dip for fresh vegetables, or a flavorful topping for grilled chicken or fish.
🎚 How To Store Leftovers White Pesto?
- Refrigeration: Transfer it to an airtight container, cover the surface with a thin layer of olive oil to prevent oxidation, and refrigerate for up to 3-4 days.
- Freezing: Portion the pesto into ice cube trays or airtight containers freeze for up to 3-4 months. Thaw in the refrigerator before using.
🥵 How To Reheat Leftovers White Pesto?
- Microwave Method: Place a portion in a microwave-safe dish, cover it, and microwave in short 10-15 second bursts, stirring in between, until it reaches your desired temperature. Be cautious not to overheat.
- Stovetop Method: Heat the pesto in a saucepan over low heat, stirring constantly until warmed through for up 5 minutes.
FAQs
Can I make White Pesto without nuts for allergies?
Yes, you can omit the nuts or substitute them with seeds like sunflower seeds or pumpkin seeds for a nut-free version.
What can I use White Pesto for?
White Pesto can be used as a pasta sauce, a spread for sandwiches, a dip for vegetables, or a topping for grilled meats, chicken, or fish.
How can I adjust the consistency of White Pesto?
To thin the pesto, add more olive oil for a thicker consistency, increase the amount of ricotta cheese.
What’s the difference between traditional green pesto and White Pesto?
Traditional green pesto uses basil, pine nuts, Parmesan, garlic, olive oil, and sometimes pecorino cheese. White Pesto substitutes basil with ricotta, creating a creamy, milder flavor.
How do I prevent White Pesto from turning brown?
Cover the surface of the pesto with a thin layer of olive oil before refrigerating it to create a barrier against oxidation, which causes browning.
Try More Giada De Laurentiis Recipes:
- Giada De Laurentiis Smoky Candied Carrots with Walnut Gremolata
- Giada De Laurentiis Brussel Sprout Salad
- Giada De Laurentiis Chicken Cacciatore
Giada De Laurentiis White Pesto Nutrition Facts
Serving Size: 1 tablespoon (15g)
- Calories: 70 cal
- Total Fat: 7g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 5mg
- Sodium: 45mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 1g
- Vitamin A: 2%
- Calcium: 2%
- Iron: 1%
Giada De Laurentiis White Pesto
Description
Giada De Laurentiis White Pesto is made of fresh basil leaves, grated Parmesan cheese, pine nuts or walnuts, minced garlic cloves, olive oil, salt, pepper, and ricotta cheese. It serves approximately 6 people and takes about 15-20 minutes to prepare.
Ingredients
Instructions
- Wash the basil leaves and pat them dry. Grate the Parmesan cheese if not already grated.
- In a food processor, combine the basil leaves, grated Parmesan cheese, nuts, and garlic cloves. Pulse until the ingredients are coarsely chopped.
- While the processor is running, slowly pour in the olive oil until the mixture is smooth and well-combined.
- Add salt and pepper to taste, then blend again briefly to mix.
- Transfer the mixture to a bowl, and gently fold in the ricotta cheese until well combined. This gives the pesto its creamy white texture.
- Use the white pesto with pasta, as a spread on sandwiches, or as a dip with veggies.
Notes
- Fresh Basil: Use fresh basil leaves for the best flavor. Wash and dry them thoroughly to remove any dirt or debris.
- Parmesan Cheese: Grate the Parmesan cheese yourself for a fresher taste, but pre-grated cheese works too.
- Choice of Nuts: You can use either pine nuts or walnuts based on your preference or what you have available. Toasting them lightly can enhance their flavor.
- Garlic: Adjust the amount of minced garlic to your taste. If you prefer a milder garlic flavor, use less; for a stronger flavor, use more.
- Olive Oil: When pouring in the olive oil, do it gradually while the food processor is running. This helps emulsify the ingredients for a smoother consistency.
