A wonderfully rich Italian pasta sauce recipe that shares some similarities with pesto. It’s not all that exciting to look at but the taste is sensational, even if you don’t count yourself as a walnut fan.
Serves 4 people
Method
- Soak the bread in milk for ten minutes.
- Squeeze out the milk
- Put the bread and all of the other ingredients into a food processor.
- Blend until smooth.
- Gently reheat before serving with pasta – do not boil this sauce.
Ingredients
- Salt and pepper
- 300 mL milk
- 2 slices of bread
- 1 garlic clove, crushed
- Handful of parsley
- 300 grams walnuts
- 75 grams Parmesan cheese
- 6 tablespoon(s) olive oil
