The perfect accompaniment to your homemade pasta, pesto is quick and easy to make.
Put the garlic cloves in a small bowl, pour over the lemon juice and set aside for 20 mins.
Blitz the walnuts in a food processor.
Add the fresh basil and the lemon-garlic mixture to the walnuts, then blend to
fully break down the basil.
Drizzle in the olive oil and blend to a smooth purée.
Add the pecorino and pulse to combine, then season to taste.
Toss the pesto through the cooked pasta, using three tablespoons of the reserved
pasta cooking water to loosen the sauce.
Tip: You can store the pesto in the fridge for up to a day in an airtight container.