Trim the crusts off the bread. Tear the slices into pieces, moisten with the milk and put in the processor with the walnuts and juice from the lemon.
Peel, smash and chop the garlic and add. Season with salt and pepper.
Whizz to a paste and, while continuing to process, pour in the olive oil through the feeder tube until you have a smooth purée.
Eat the same day.
© 1995 Alastair Little. All rights reserved.