We always have a constant supply of almonds, pistachios and walnuts in the pantry as I  prefer the kids to munch on a handful of nuts if they're feeling peckish rather than fill up on crackers and crisps that are loaded with artificial flavours and colours.

The other great thing about having a stash of nuts in the pantry is that at a moments notice you can also have pesto and pasta. Don't be duped into thinking that pesto is strictly pine nuts and basil, as pesto can also be this and this and this.




Walnut Pesto & Orecchiette

Ingredients

200g walnuts, shelled
100g grana padano, grated
4 cloves of garlic
Handful of celery leaves
100 ml extra virgin olive oil
Sea salt & freshly ground pepper

Method

1. Place walnuts, garlic, grana padano, celery leaves and olive oil in the food processor and blend. You decide how fine or course you want the pesto to be.

2. Cook your orecchiette in a large pot of salted boiling water according to the instructions on the packet. When orecchiette is cooked drain it in a colander, reserving a little of the cooking water.

3. Stir pesto through the orecchiette adding a little of the reserved cooking water if you want to loosen the pesto a bit. Serve with freshly ground pepper and more cheese if required.