200mlextra virgin olive oil, plus extra for preserving
50gunsalted butter, softened
4 tablespoons freshly grated pecorino cheese
Sea salt and freshly ground black pepper
Instructions
#Here is a delicious and easy pesto sauce recipe that you can prepare in a flash. Fresh walnuts have a rich creamy texture which emulsifies the pesto beautifully. If you can, try using a traditional mezzaluna for chopping - it makes light work of herbs.# Put the garlic, walnuts, capers and a little salt in a mortar, then pound with a pestle until broken up.
Add the parsley, a few leaves at a time, pounding and mixing to a thick paste. Gradually beat in the oil until creamy and thick. Beat in the butter, season with pepper, then beat in the pecorino. Alternatively, blend all of the ingredients in a food processor or blender until smooth.
Store in a jar, with a layer of olive oil on top to exclude the air, in the refrigerator until needed, for up to 2 weeks.
Level the surface each time you use it, and re-cover with olive oil. To Serve: