1 clove of garlic, peeled
sea salt
6 sprigs of fresh marjoram, leaves picked
100g shelled walnuts
225ml extra virgin olive oil
50g Parmesan cheese, plus extra to serve
1 x eggless pasta dough
I still make twice what I need for a quick meal later this week — always great with penne, farfalle or spaghetti. This pesto is good for a quick meal.


1.In a pestle, put the garlic in and a pinch of salt into a morter. Remove most of the marjoram leaves to a few lovely ones, cut the walnuts roughly and remove to the morter.
2.Add 75 ml of oil and then pound again to a rough paste. Gradually add in the remaining oil until you have a very loose pesto, mixing and gently pumping.
3.Rip in the Parmesan finely, stir well and then pass the remaining half into a large bowl (save for up to 2 weeks in an airtight jar in the fridge).
4.Then cook it in a large saucepan of boiling, salted water until it is over. The pasta is made into straccetti.
5.Reserve some cooking water and drain the straccetti and return to the pesto cup. Throw well, if necessary add a splash of cooking water to loosen.
6.Serve as soon as possible with an extra Parmesan grill and sprinkle with marjoram leaves reserved.

still make twice what need for quick meal later this week — always great with penne, farfalle or spaghetti. This pesto is good for quick meal.

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