This spread, a riff on pesto, is so yummy and versatile. Spread it on toasted baguette slices for an impromptu nibble; toss with pasta - simply add a bit of the pasta cooking water to thin it; add Greek yoghurt to make it into a dip; or spread in sandwiches with your favourite cold meats or roasted veg.
Boil your favourite pasta according to the instructions on the packet. Reserve 125ml of the pasta cooking water just before draining. Drain and add pasta back to the pan over a low heat. Add the spread and half of the reserved pasta water; toss well. Add additional pasta water and/or milk or cream till your desired consistency is reached.
This is so easy and quick to make, it's become an instant favourite in our house. Classic flavours that combine beautifully and have real depth. Just remember to allow a bit more time if the walnuts are freshly toasted - they'll want to be cooled by the time they reach the food processor. - 14 Sep 2015