Place walnuts onto a lined baking tray and into a cold oven set to 200°C for exactly 1o minutes. Remove from oven and cool slightly.
Place parsley, olives, capers, garlic, red win vinegar and walnuts into the TM bowl and blend 10 sec/speed 8.
Stop partway through and scrape down sides of bowl and lid. Add marjoram oil. Finish blending.
Add EVOO through hole in the lid as you blend 6 sec/speed 4.
Taste and add salt if required. Just stir through.
Scrape into jar and keep refrigerated until use. Use as you would any other pesto of choice. See the Marjoram Pesto Pasta recipe.