Walnut and Feta Pesto

A handful of walnut halves
A handful of Kalamata olives
A handful of feta
A handful of Greek basil leaves
A pinch of sea salt
A glug or 2 of olive oil
serves: 2-6 people
prep time: 10 min

1. Finely chop the walnut halves. Halve the olives, scoop out the stones, then finely chop the olives. Crumble the feta cheese. Finely chop the Greek basil leaves.

 
2. Tip all the ingredients into a bowl, add a pinch of salt and a glug or 2 of olive oil, then stir together to make a chunky pesto. You can stir the pesto into cooked pasta or boiled new potatoes, piled on top of jacket potatoes, spread on chunky slices of toast or sprinkled on top of soups. The pesto will keep in the fridge for 2-3 days.

 
3. Tip: if you have a food processor, you can tip all the ingredients into it and blitz. This will make a smoother pesto.