With walnuts and vincotto this is a twist on regular pesto

This sauce is a type of pesto, and should have an even balance of sweetness and nuttiness, with a hint of acid

Linguine with Walnut and Rocket Pesto. Adriatico by Paola Bacchia (Smith Street Books, $55). Photography by Paola Bacchia

Paola Bacchia

less than 2 min read

2:58PMJanuary 21, 2025

The Weekend Australian Magazine

Print

As you drive north along the Adriatic coast, rows of grapevines become part of the scenery from the northern reaches of Puglia, through Molise, Abruzzo and into Le Marche. At the time of grape harvesting, in late summer and early autumn, vincotto is made by reducing filtered grape juice over many hours into a thick, sweet syrup. Vincotto can be used in desserts, but also pairs well in savoury dishes with walnuts, which are ready to be harvested at the same time as the grapes. This sauce is a type of pesto, and should have an even balance of sweetness and nuttiness, with a hint of acid. Add plenty of parmesan to balance the inherent sweetness of the vincotto.

Try too my other recipes: spaghetti montepulciano and orecciette with lamb and tomato.

Paola Bacchia.

You can also use spaghetti.

Linguine with walnut and rocket pesto

Ingredients

• 400g linguine (or spaghetti)
• 100g (1 cup) walnuts
• 2 cups rocket, plus extra to serve
• 1 small garlic clove, crushed
• 90ml extra virgin olive oil
• 1 tablespoon vincotto (see note)
• 40g grated parmesan, plus extra to serve
• Sea salt and freshly ground
• black pepper

1. Method
2. Bring a saucepan of salted water to the boil and cook the pasta until al dente, following the instructions on the packet. Drain, reserving a little of the pasta water in a cup.
3. Meanwhile, finely grind the walnuts in a mini food processor. Add the remaining ingredients and 2 tablespoons of water and pulse until combined, adding a splash more water if the consistency is too thick. Taste and season as needed with salt.
4. Return the pasta to the
   pan it was cooked in, along with a splash of the reserved pasta water and the pesto.
   Stir briefly over medium
   heat until the pasta is well coated and the sauce is warmed through.
5. Divide the pasta among warmed bowls or plates and finish with a generous handful of parmesan, a few rocket leaves and a dash more olive oil if you like.
6. Note: Look for vincotto in Italian delicatessens and check the label for vinegar, which should be avoided.

Serves 4 as a first course or 3 as a main.