Walnut, watercress and pecorino pesto recipe | Sainsbury`s Magazine

Ingredients

• 60g walnuts
• ½ tsp flaky sea salt
• 1 x 30g pack basil (use both the leaves and the stalks)
• 65g watercress, stalks removed
• 85g pecorino cheese, finely grated - use vegetarian cheese if required
• ½ tsp freshly 3 ground black pepper
• 100ml olive oil, plus extra for storing
• zest and juice of ½ lemon, or ½tsp white wine vinegar