With their wonderful, almost meaty flavour, walnuts are my favourite nut. I truly think they go well with everything. We have some really productive trees in Italy, and if Domenico hasn’t stripped them to make his walnut liqueur, then I get the kids to collect them all.
- 180g walnuts
- 100g Parmesan, grated
- 1 garlic clove
- 60ml good olive oil
- 250g ricotta (only use if you’re eating the pesto immediately)
In a food processor, grind the walnuts, Parmesan and garlic to a paste. Add the olive oil and put the mixture into a jar, with a thin layer of oil over the top if you’re keeping the pesto for later.
If you’re eating it there and then, mix the ricotta into the pesto until it’s evenly distributed. This is great with gnocchi, or stirred into a plain risotto.