Walnut Pesto with Grana Padano

Preheat the oven to 160 °C.

Spread the walnut kernels in a single layer on a baking sheet and roast in the preheated oven for about 15 minutes. Transfer the roasted nuts from the baking sheet to a bowl, let them cool, then roughly chop them.

Roughly chop the garlic. In a pan over medium heat, melt the butter and sauté the garlic in it, stirring occasionally, for about 1 minute until translucent. Remove from heat and let cool while stirring. Make sure the garlic does not brown too much, as this could make the pesto taste bitter.