Replacing basil with watercress really rings the pesto changes; lovely on tagliatelle for a light lunch or supper.
- 1 bag/bunch watercress
- 1 clove garlic
- 1tbsp pine nuts
- 50 – 75ml olive oil
- 50g finely grated fresh Parmesan cheese
- salt & pepper
1. Place watercress, garlic and pine nuts in a processor and puree lightly.
2. Drizzle in the oil and pulse, until slightly runny.
3. Stir in the parmesan and serve with pasta.