Watercress pesto

Sometimes I find basil pesto a bit too basil'y and need something more subtle that gives a beautiful finishing touch to a dish without overpowering. This watercress pesto does just that. There's no Parmesan either so it's more delicate. It works perfectly with our sea bass recipe but also on its own with spaghetti. It also happens to be vegan pesto as there's no cheese.
Makes: a small jar • Prep time: 5 mins • Easy
Ingredients
  • 3-4 large handfuls of fresh watercress (I actually added some rocket too, just because it was there).
  • 200g chopped mixed nuts, I bought the ones that are already chopped finely, from Ocado/Waitrose.
  • 100ml of extra virgin olive oil – this is tricky as I didn't measure it, I poured it in til the pesto was the right consistency – you could try the same.
  • Sea salt to taste – start with 2 large pinches.
Instructions
Put it all into the food processor and whizz.
Nutrition info
Watercress is rich in vitamin C, calcium, iron and folate. Weight for weight watercress contains more vitamin C than oranges and more calcium than a glass of milk.

Make every day this delicious, get a weekly eatnaturally plan!

I kiss better than I cook. And I'm a great cook.
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. By continuing to use this site we assume that you accept our Cookie Policy and agree to our Terms and Conditions.