TOASTED WALNUT PESTO
(Pesto alle noci tostate)
100g walnuts
50g fresh basil leaves, finely chopped
1 clove garlic
50g parmesan, grated
2 tbsp ricotta
270ml olive oil
sea salt & freshly ground pepper, to taste
Preheat the oven to Gas mark 6, 200c, 400f
Spread the walnuts on a baking tray, and toast for 5 minutes.
Remove from the oven and place in a blender with the other ingredients, wizz until the consistency is smooth.
This is delicious spread on freshly baked bread, or added to hot pasta.
To keep for 2-3 days in a fridge, put pesto into a jar, pour a layer of olive oil over the surface this act's as a sealant and stop's the pesto from drying out.
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