Herb Butter


Put equal quantities of chopped nuts and diced hard butter into a blender or food processor with a handful of chopped fresh herbs and a little salt and freshly ground pepper. Process until smooth and creamy. Blend this into freshly cooked pasta just before serving. It goes well with fine pastas, such as linguine and tagliolini, and will keep well in the refrigerator if covered. I think it is best not to use the more pungent, oily herbs, such as thyme, sage and rosemary, but you may feel otherwise. Fennel and almonds go well together, as do basil and pinenuts, coriander and walnuts, and chives and almonds. Experiment to suit your taste.