1/3 cup walnuts
1 cup of sage
1 garlic clove, sliced
1 chilli, sliced
1/4 cup pecorino romano
Lightly fry all the ingredients, except pecorino, in 2 tablespoons of oil. Transfer to a food processor, add cheese and pulse. Stir in olive oil to loosen the mixture. Transfer to a jar if not using straight away.
You could add a bunch of fresh spinach or broccoli rabe when you blend for a milder flavour. This pesto is also great without frying the ingredients, it will retain more of a fresh and herby flavour.
Stir through salads, pasta or use as a spread in a sandwich. For the salad pictured I boiled some already diced potatoes, beans, broad beans and egg in the same pot (add beans in the last few minutes) and just stirred the pesto through the warm ingredients. I finished it off with some burrata.