Walnut, watercress and pecorino pesto
Makes about 300 ml | prep 10 mins | total time
Walnut, watercress and pecorino pesto
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Makes about 300 ml | prep 10 mins | total time
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 flavour could be overpowering
Rate
Nutritional information (Per 2 tbsp)
Calories
73Kcal
Fat
7gr
Saturates
2gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
2gr
Salt
0.2gr
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
Step by step
Get ahead
Keeps in the fridge (covered with oil) for up to 7 days; keep topping up with extra olive oil after each time you use it.
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the walnuts on a baking tray and bake in the oven for 5 minutes until toasted and lightly golden. Keep a close eye on them so they don’t burn.
- Cool slightly then place the toasted walnuts in a food processor, add the sea salt and blitz until finely chopped. Add the basil and watercress and process until you get a rough paste.
- Scrape down the sides with a spatula and add the cheese and pepper, olive oil, lemon zest and juice and blitz again to ensure all is incorporated and you have a thick, smooth paste. Taste and adjust the seasoning (add more pepper or some lemon juice or white wine vinegar if needed to balance things). You’re unlikely to need salt as the pecorino is salty, but check to your taste. Spoon into a sterilised jar and top with extra olive oil to cover the surface for storage until needed.
