Watercress pesto

Replacing basil with watercress really rings the pesto changes; lovely on tagliatelle for a light lunch or supper.


Ingredients

  • 1 bag/bunch watercress
  • 1 clove garlic
  • 1tbsp pine nuts
  • 50 – 75ml olive oil
  • 50g finely grated fresh Parmesan cheese
  • salt & pepper

Method

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.

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