This sauce is a riff on the traditional Tuscan walnut sauce. It’s very rich, so it pairs well with light pasta or meats.

Toast pine nuts and grind in a food processor until fine. Heat cream in a pan. Bring to a boil, reduce to a simmer. Add ground pine nuts to the cream and the zest of 1 lemon or orange. Add a bit of minced basil, tarragon, or parsley at the end for some brightness and color.  Season with salt and pepper.