Nutty watercress pesto
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Ingredients
- 100g pack watercress
- small bunch basil
- 1 garlic clove
- 50g Brazil nut chopped
- 1 lemon juice
- 25g parmesan shavings (or vegetarian alternative)
- 2 tbsp rapeseed oil
Method
- STEP 1
Pop the watercress, basil, garlic and Brazil nuts into a food processor. Blitz until very finely chopped. Add the remaining pesto ingredients and pulse again until mixed, then season to taste. Will keep, well covered, for 4-5 days in the fridge.
