Crusty garlic bread
Get the kids in the kitchen to make this simple side dish - pop any extra garlic butter into the fridge or freezer for a busy weeknight
Nutty watercress pesto
Serves 4
Easy
Prep:
No cook
An easy, versatile sauce of herbs, Brazil nuts and cheese - perfect added to pasta or spiralized courgetti for a quick meal
Skip to ingredients
- 100g pack watercress
- small bunch basil
- 1 garlic clove
- 50g Brazil nutchopped
- 1 lemon juice
- 25g parmesanshavings (or vegetarian alternative)
- 2 tbsp rapeseed oil
Nutrition: per tbsp
- kcal41
- fat4g
- saturates1g
- carbs0g
- sugars0g
- fibre0g
- protein1g
- salt0g
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.
