Arugula and Walnut Pesto

1 small clove of garlic (or more to taste)

Pinch of fine grain sea salt

100 g arugula leaves, coarsely chopped

50 g walnut pieces, toasted and coarsely chopped

50 g finely grated Pecorino cheese

150 ml olive oil

Freshly ground black pepper

In the base of a mortar put the garlic clove and the pinch of salt and using a pestle pound the garlic unBl it is a

smooth paste.

Add a few handfuls of the chopped arugula leaves pounding and crushing the leaves unBl you have a fine paste.

ConBnue to add the arugula leaves in batches and once all the arugula has been incorporated add the toasted

walnuts. Take Bme to pound and crush the nuts into the arugula paste unBl no large chunks of nuts remain.

Pound in the pecorino cheese and then remove the pesto to a small bowl.

SBr in the olive oil unBl it is fully incorporated and emulsified. Taste and add some addiBonal salt or a few grinds

of black pepper if desired.

The pesto can be used immediately or stored in the refrigerator for up to a week with a layer of olive oil covering

the top of the pesto.

Makes 170 g.