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Nutty watercress pesto

Nutty watercress pesto

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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

An easy, versatile sauce of herbs, Brazil nuts and cheese - perfect added to pasta or spiralized courgetti for a quick meal

  • Gluten-free
  • Vegetarian
Nutrition: per tbsp
NutrientUnit
kcal41
fat4g
saturates1g
carbs0g
sugars0g
fibre0g
protein1g
salt0g
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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.

RECIPE TIPS
USE WITH PASTA

Toss through leftover cooked pasta and garnish with watercress and Parmesan shavings (pictured).

USE IN BRUSCHETTA

Spread over toasted slices of ciabatta, top with goat’s cheese and chopped fresh tomatoes.

USE WITH COURGETTI

Stir into crunchy, spiralized courgette ribbons and add crumbled feta for a speedy bowl of courgetti. 

Goes well with

Recipe from Good Food magazine, August 2015

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A star rating of 3 out of 5.1 rating
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