Walnut Pesto

For the walnut pesto, roughly chop about 50 g of the walnut kernels and set aside. Chop the remaining walnuts together with the pine nuts and pound them with garlic, oil and salt in a mortar until a smooth cream is formed. Pour into a bowl.

Heat the milk, add the crumbled cheese and let it melt slightly over low heat. Mix with the nut cream, season with salt as well as pepper and quickly add to the prepared pasta.

Sprinkle the remaining chopped nuts over the finished walnut pesto.

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