Walnut Pesto
- 175g walnuts
- 1 garlic clove
- A handful fresh basil, leaves roughly torn, plus extra to serve (optional)
- 100g parmesan, freshly grated, plus extra to serve (optional)
- 50g butter
- 4 tbsp extra-virgin olive oil
- 100ml double cream or mascarpone
- 2 tbsp pasta water
Method
Put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season with salt and pepper.
Pour the cream into a pan and warm through.
Add the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using.
