- 1 lb walnut kernels
- ½ clove of garlic
- 1 bread roll , soaked in milk
- extra virgin olive oil
- grated Parmigiano Reggiano cheese
- some marjoram leaf
Blanch the walnut kernels and peel them. Pound them in a mortar or chop them in a blender together with the inside of the loaf well squeezed out and gradually, continuing to amalgamate, add the pine nuts (if used), the garlic and a small pinch of salt. Transfer to a bowl, work the preparation with a wooden spoon incorporating the Prescinseua (typical Ligurian cheese) and the olive oil. At the end, add the fresh marjoram, chopped.