Best served with fettuccini or spaghetti – makes a quick light meal or hearty entree. It can be varied to suit – for a nuttier sauce, omit the parsley.

125 g walnut kernel
1 tablespoon grated parmesan (optional)
1 tablespoon olive oil salt and pepper to taste
Milk (or cream if you insist on a richer sauce)
1 cup of chopped fresh parsley
1 cup fresh breadcrumbs (we use wholemeal)

1. Place the walnuts, parsley and breadcrumbs in a food processor and chop until finely ground. Add oil, cheese and seasoning and blend until dough consistency. Add more oil if needed.

2. Place in saucepan and stir in milk to liquefy. Heat slowly adding more milk if necessary and serve with pasta.

3. Garnish with a sprinkling of chopped walnuts and parsley. Serves 4.

Recipe courtesy of Jen Wilkinson Australian Nutgrower, magazine.