- 100g pack watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- small bunch basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 garlic clove
- 50g Brazil nut chopped
- 1 lemon juice
- 25g Parmesan shavings (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
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.
Use with pastaToss through leftover cooked pasta and garnish with watercress and Parmesan shavings (pictured).
Use in bruschettaSpread over toasted slices of ciabatta, top with goat’s cheese and chopped fresh tomatoes.
Use with courgettiStir into crunchy, spiralized courgette ribbons and add crumbled feta for a speedy bowl of courgetti.