Categories: May, can be frozen

Ingredients

• 2 garlic cloves, chopped
• 85g walnut halves, chopped
• 2 tbsp capers in salt, rinsed and chopped
• 50g fresh parsley leaves, chopped
• 200ml extra-virgin olive oil, plus extra for preserving
• 50g unsalted butter, softened
• 4 tbsp grated fresh Pecorino cheese

Directions

1. Put the chopped garlic, walnuts, capers and a little salt into a pestle and mortar, and pound until broken up. Add the chopped parsley, a handful at a time, pounding to a paste. Transfer to a bowl and gradually beat in the olive oil until creamy and thick. Beat in the butter, season with pepper, then beat in the Pecorino. Alternatively, briefly pulse the ingredients in a food processor to a rough pesto.

2. If you’re not serving immediately, store in a sterilised jar, with a layer of olive oil on top to exclude the air, and chill until needed. Level the surface each time you use it, and re-cover with olive oil.

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