Walnut Pesto from Peter Sidwell's Kitchen

Walnut Pesto Pasta

Serves 4

Prep time 10-15 mins

Cook time 15 mins

Ingredients 

400g dried spaghetti 

1 tbsp salt (for the pasta water)1 garlic clove1 tsp sea salt 

200g walnuts60g grated parmesan cheese, hold back 15g to finish the dish1/2 lemon, juiced

80ml extra virgin olive oil 

Here’s how:

Cook the pasta in salted boiling water for 9 minutes.

Place the remaining ingredients into a food processor and blend until smooth.Taste your pesto, and season with a little salt and pepper if requiredPlace a couple of spoonfuls of pesto into a saucepan with a couple of spoons of the pasta cooking water.Stir the water and pesto together to create a loose sauce, then add in the spaghetti.Finish with the remaining Parmesan 

Celery and California Walnut Soup

Ingredients

1 Large white onion chopped 1 Hand of Celery chopped 100g California Walnuts1 liter Vegetable stock

Salt and pepper for seasoning

Here’s how

Place the chopped onion and celery into a pan with the California Walnuts. Add a drizzle of olive oil and season with salt.Cook on a medium heat until soft, then add the stock.Bring up to the boil and simmer for 5 minutes.

Blend until smooth and season with black pepper if needed. Finish with broken California Walnuts and a drizzle of olive oil