Tagliatelle with Walnut Sorrel Pesto

For the tagliatelle with walnut-sorrel pesto, first cook the tagliatelle until al dente.

Crack the walnuts and peel off the skin, grind in a mortar – DO NOT roast! Wash parsley and sorrel, pat dry and chop finely. Put both in a mortar and grind with olive oil and grated parmesan. If you like it spicier, you can season the pesto with salt and pepper. Arrange the tagliatelle in a deep plate, add the pesto and enjoy the tagliatelle with walnut-sorrel pesto.

Preparation Tip:

Fresh walnuts are very easy to peel and have a very intense flavor, roasting would soften this flavor. Together with the sorrel makes for the tagliatelle with walnut-sorrel pesto a very great combination.

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