Name: Linguine with walnut-parsley pesto
Yield: 4
Ingredients: 400 gm dried linguine; 2 cups flat-leaf parsley (firmly packed); 50 gm walnuts; 20 gm pecorino, finely grated, plus extra to serve; 1 garlic clove; Finely grated rind of 1 lemon and juice of ½; 150 ml olive oil; 1½ tbsp walnut oil

Linguine with walnut-parsley pesto

Don't restrict your pesto-making to summer; this walnut-parsley version makes the most of what's in season in winter.

It doesn’t get much fresher than pesto and while in summer we love the classic basil and pine-nut version, for cooler weather we like to change it up and use parsley and walnuts instead. If you don’t have walnut oil to hand, use extra-virgin olive oil instead.

Ingredients

400 gm dried linguine

2 cups flat-leaf parsley (firmly packed)

50 gm walnuts

20 gm pecorino, finely grated, plus extra to serve

1 garlic clove

Finely grated rind of 1 lemon and juice of ½

150 ml olive oil

1½ tbsp walnut oil

Method

1.Cook linguine in a large saucepan of boiling salted water until al dente (5-6 minutes), then drain, reserving a few tablespoons of cooking water, and return to pan.

2.Meanwhile, pulse parsley, walnuts, pecorino, garlic, lemon rind and both oils in a food processor to a coarse purée, season to taste, add lemon juice and pulse to combine.

3.Add pesto to pasta along with a little reserved cooking water, toss to combine and serve hot scattered with extra pecorino.

Styling by Emma Knowles

Ingredients

Method

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