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
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.
