Begin by using a blender to grate the parmesan. Replace the grater with a chopping implement then add the cherry tomatoes, walnuts, a good few twists of salt and pepper, washed flat leaf parsley, teaspoon white condiment and finally olive oil then blend until you have a fine paste. If you are saving this for later, add to a glass jar then top with a dessert spoon of olive oil to seal the contents before placing a lid on top, then it should keep for a few days in the fridge. Alternatively cook pasta and when drained add back to the saucepan, spoon the pesto on top and mix with a pasta spoon before serving.