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.
- 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
- 1Cook 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.
- 2Meanwhile, 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.
- 3Add pesto to pasta along with a little reserved cooking water, toss to combine and serve hot scattered with extra pecorino.