I have a friend in Collingwood who, each autumn, gifts me with a bag of fresh walnuts from her 30 year old tree. They arrive when the spring- sewn parsley is just coming of age and the December-harvested garlic is still fresh and juicy.

INGREDIENTS

• 1 bunch of parsley which, roughly chopped, will fill two cups
• ½ cup shelled and chopped walnuts
• 100 ml olive oil
• 4 garlic cloves
• Juice of one lemon
• Salt to taste

Place all the ingredient in a food processor and whizz until it is of a uniform consistency.