• 2 heads (20–25 cloves) garlic
• 225g Pecorino Romano cheese
• 1 large handful of coriander leaves
• 2 heaped teaspoons chopped fresh celery leaf
• 1 tsp salt
• 1 tbsp white wine vinegar
• 1 tbsp olive oil

Peel and roughly chop the garlic. Grate the cheese. Roughly chop the herbs. If you are grinding by hand, start with the garlic and salt; break it down to a pulp, then add the cheese and herbs. When you have a smooth mixture add the liquids and mix well. If you are using a food processor, add all the solid ingredients and process until the mixture is smooth in texture, then add the liquids. Gather the mixture together and chill. Serve with a crusty loaf as a snack.