2 fat bunches watercress (about 8 ounces) 3/4 cup almond oil (or other mild oil such as peanut or canola) 3/4 cup freshly grated pecorino Romano 3/4 cup slivered almonds Sea salt Freshly ground white pepper Hot red pepper sauce

Step 1 Remove all but the tiniest stems from the watercress leaves. Wash the leaves well in cold water and spin dry, then wrap in towels and refrigerate until completely dry.

Step 2 Combine the watercress, oil and cheese in a blender or food processor (work in batches if necessary). Process until chunky. Stir in the almonds, then process until almost smooth. Season with plenty of salt and pepper and hot sauce to taste.

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