Baked Walnut Lasagne with Pesto

• 350 g (12 oz) shelled walnut halves
• 100 g (4

Drop the walnut halves into boiling water for a few minutes to loosen the skin. Drain, and rub off the skin. This stage can be left out if you prefer.

Lightly toast the pine nuts in a dry pan, and then pound all the nuts together. Gently fry them for a few minutes in a little of the walnut oil, together with the garlic if using it, and the parsley. Remove from the heat, and add a little