Anna's Walnut Pesto

This is a perfect sauce to make at the start of the week. It's super because it’s incredibly quick, rich in flavour, and will keep in a jar for at least a few days in the fridge (especially if covered with some olive oil). Spoon it on bread or stir it into pasta for the most simple but truly brilliant dish.

Ingredients

Method

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Step 1

Place the walnuts, garlic, olive oil, butter, Pecorino Toscano, and Parmesan into a food processor or blender.

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For

4

M

I

200

g

Walnuts, with skin on

1

Garlic clove, small

60

ml

Extra virgin olive oil

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Notes

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