Walnut, watercress and pecorino pesto recipe
This pesto is perfect served drizzled over soups, salads, stews, tossed into pasta or serve alongside grilled fish and chicken. Use a regular olive oil here, not your best extra virgin, as the...
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Cooking tools:
- Food processor
- Grater
- Cutting board
- Chef's knife
- Citrus press
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
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