• 4 tablespoons extra virgin olive oil
  • 30 gr pecorino
  • 350 gr semolina pasta (of durum wheat)
  • 80 gr walnut kernels
  • .5 lemon juice
  • salt to taste
  • pepper to taste
  • basil leaves (1 bunch)
  • 1 garlic clove

In a mixer, chop 80 g of walnut kernels with a clove of garlic, a handful of basil leaves, 30 g of pecorino
semi-mature, 4 tablespoons of extra virgin olive oil, the juice of half a lemon, salt and pepper. Boil 350 g of bucatini al dente.
Dilute the pesto with a ladle of the pasta cooking water, season the bucatini and serve.