Walnut Sauce

 (Sarah Wilde)

Enough sauce for 3-4 servings of pasta

Great on spaghetti. Blanch 50g of shelled walnuts for 3mins in boiling water. Drain and crumble into a blender. Add 5 tablespoons of olive oil, 3 tablespoons of lemon juice, half a teaspoon of salt and about 4 tablespoons of stock. Blend till smooth, then add to freshly cooked and drained spaghetti – add a little of the pasta cooking water if the sauce is too thick.