Tagliatelle with Walnut Pesto
15.09.2017
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
- Mix all ingredients well and serve on Tagliatelle cooked al dente.