Place the bread into the milk and leave to soak for a couple of minutes
35g of white bread, crusts removed
100ml of milk
2
Put the soaked bread into a blender along with the walnuts, Parmesan, garlic and oil. Blend to a smooth paste, slowly adding the leftover milk back in to reach the desired consistency
150g of walnuts, toasted
10g of Parmesan, grated
1/2 garlic clove
40ml of olive oil
3
Season the sauce with salt, pepper and lemon juice to taste
lemon juice, to taste
salt, to taste
freshly ground black pepper
4
Often served with gnocchi or long, flat pasta shapes such as tagliatelle or pappardelle. Add some toasted walnut pieces for extra crunch and a sprinkling of chopped parsley
chopped walnuts, to garnish
chopped parsley, to garnish
This content is for Great British Chefs Club members only.