Dig in!

Back to the recipe overview

Tagliatelle with Walnut Pesto

4 Servings

• 150 g ground walnuts (at best freshly cracked and dried in the oven)
• 50 g freshly grated Parmesan or Pecorino cheese
• 2 chopped garlic cloves
• 1 tablespoon walnut oil
• 3 table spoons olive oil
• salt
• black pepper

1. Mix all ingredients well and serve on Tagliatelle cooked al dente.