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This creamy walnut sauce has a brilliant combination of textures and flavours.


  • 50g/2oz walnuts

  • 2 tbsp fresh parsley, chopped

  • 25g/1oz fresh basil, chopped

  • 2 garlic cloves, roughly chopped

  • 150ml/5fl oz olive oil

  • 2 tbsp Ricotta cheese

  • 1 tbsp lemon juice zest on an unwaxed lemon

  • 50g/2oz Parmesan, grated

  • Maldon salt and black pepper


  • 1.

    Toast and roughly chop the walnuts to preferred size. Place all the ingredients except the Parmesan and the walnuts in a food processor. Season generously with sea salt and freshly ground black pepper. Blitz the ingredients in the food processor. Finally fold in the Parmesan and the walnuts.

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