250 g/9 oz shelled walnuts
4 tablespoons olive oil
2 tablespoons double cream
salt and white pepper


1.Place the walnuts in a bowl and pour in boiling water to cover.
2.Leave to stand for 3 minutes, then drain.
3.When the nuts are cool enough to handle, rub off the skins.
4.Chop the nuts and put in a bowl with the olive oil and cream.
5.Season with salt and white pepper. Mix to an even consistency.
6.For fresh fettuccine or boiled turnips.

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