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Creamy walnut pesto

Recipe from: 8/1/2006
recipes, pesto, sauce

Ingredients 12
Servings 4


  • 30
    (2 tbsp) good-quality olive oil
  • 2
    garlic cloves, peeled and roughly chopped
  • 100
  • 2
    cups flatleaf parsley leaves
  • 140
    ricotta cheese
  • 1
    x 250g tub créme fraiche
  • juice of half a lemon
  • sea salt flakes and freshly ground black pepper
  • To serve:
  • shop-bought spinach-and-ricotta ravioli or cappelletti
  • salt and pepper
  • freshly grated Parmesan


Place all the ingredients in a food processor and process until smooth. Fill a large saucepan with water and bring to boil. Cook the ravioli according to the instructions on the packet. Once cooked, drain and return to the saucepan.

Add the sauce to the saucepan and stir through so that it coats the pasta parcels. The heat from the cooked pasta should warm through and `melt' the sauce but, if necessary,warm it over low heat. Serve immediately with salt and pepper to taste and freshly grated Parmesan.


Read more on: sauce  |  pesto  |  recipes

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