One of my favourite condiments – I feel very strongly about them in general, I mean they make everything something – is a Turkish dip called Muhammara. It’s made with roasted peppers, walnuts and pomegranate. I have drawn inspiration from this and made a smoky pesto with sundried tomatoes, walnuts and lemon. The walnuts make the pesto extra creamy and this works beautifully with the pasta.

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