Almond and walnut pesto
Instructions
Finely chop almonds, walnuts and pistachios; put the proceeds into a bowl, add a few tablespoons of cream and stir.
Add salt and pepper, sprinkle with a little cinnamon, nutmeg and a teaspoon of sugar.
Excellent for seasoning lean ravioli or tagliatelle all'uovo.
Ingredients and dosing for 4 persons
- 160 g of peeled almonds
- 80 g of walnut kernels
- A few tablespoons of cooking cream
- 80 g of pistachios
- 1 teaspoon of sugar
- Nutmeg
- Cinnamon
- Salt
- Pepper