- 400g pasta (I used orecchiette)
- 175g walnut halves or pieces
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- 1 garlic clove
- handful fresh basil, leaves roughly torn, plus extra to serve (optional)
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 100g Parmesan (or vegetarian alternative), freshly grated, plus extra to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp extra-virgin olive oil
- 50ml double cream
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Boil the pasta. Meanwhile, 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.
Pour the cream into a pan and warm through. Add two-thirds of 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. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.