Here's another pesto from Liguria, this one made with walnuts! It's great on different ravioli, especially those filled with butternut squash or with cheese, and it's really something on lobster-filled ravioli!
2 cchopped walnuts
1 sliBread (soaked in milk and squeezed dry)
1⁄2 cPine Nuts
1⁄4 cParmigiano-Reggiano cheese (grated)
1⁄2 cExtra-Virgin Olive Oil
Chop the nuts finely in a food processor.
Add the bread, pine nuts, and garlic and pulse until blended.
Add the cheese and the oil bit by bit, until well blended.