Recipe for Sarah’s cupboard
150 ml olive oil
1 large garlic clove or 2 smaller ones
Wholewheat pasta (any pasta will do)
*if you have less walnuts or less olive oil than this, just scale it down accordingly*
Finely chop the walnuts, crush the garlic and add to a bowl with 150ml olive oil. Add salt and pepper and whisk well. Add some grated lemon zest and squeeze in lemon juice, while whisking and tasting until you are happy with the acidity. Adjust salt and pepper to taste.
Cook 100g wholewheat pasta (per person) in well salted water until al dente. Reserve a small cup of the cooking water. Toss pasta with a few tablespoons of the walnut pesto and a spoon or two of the cooking water. Keep tossing until it’s coated and emulsified. Serve (if you have) with a little grated parmesan or hard goat’s cheese, or a few fresh herbs on top.
Put any leftover pesto in a jar or covered bowl in the fridge for another time.