2 cl Garlic; peeled
85 g Walnut halves; fresh if
-possible
2 tb Capers in salt; rinsed
50 g Fresh parsley leaves
200 ml Extra virgin olive oil; plus
-extra for preserving
50 g Unsalted butter; softened
4 tb Pecorino cheese; freshly
-grated
Sea salt and freshly ground
-black pepper
Put the garlic, walnuts, capers, and a little salt in a pestle and
mortar (or just use a food processor), then pound until broken up.
Add the parsley, a few leaves at a time, pounding and mixing to a
paste.
Gradually beat in the olive oil until creamy and thick.
Beat in the butter, season with pepper, then beat in the pecorino.
Store in a jar, with a layer of olive oil on top to exclude the air,
in the refrigerator until needed. Level the surface each time you use
it and recover the pesto with olive oil.
Note:
Goes well with spinach tagliatelle or topini (gnocchi)
You can freeze the pesto in ice-cube trays, then pop them out into
plastic bags.
Recipe by Flavours of Tuscany by Maxine Clark, 2006
