Ingredients

1⁄4 cup walnuts

1 clove garlic, peeled and coarsely chopped

Pinch of coarse salt

2 tightly packed cups small basil leaves

1 tightly packed cup fresh Italian parsley leaves

1 tbsp. fresh marjoram leaves

1⁄2 cup grated pecorino sardo or parmigiano-reggiano

6 tbsp. extra-virgin olive oil

Preparation

  1. Using a mortar and pestle or food processor, make a paste of the walnuts, garlic, and salt.
  2. Wash and dry the basil leaves, then add them to the walnut-garlic mixture, a little at a time, grinding to a smooth paste. Gradually add parsley leaves, marjoram leaves, grated pecorino sardo or parmigiano-reggiano, and olive oil.