Nutty watercress pesto

Nutty watercress pesto

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(1 ratings)

Prep: 15 mins No cook


Serves 4
An easy, versatile sauce of herbs, Brazil nuts and cheese - perfect added to pasta or spiralized courgetti for a quick meal

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal41
  • fat4g
  • saturates1g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein1g
  • salt0g


  • 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
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  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.

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Comments, questions and tips

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Minoo's picture
6th Sep, 2016
This was a zingy pesto, totally different to the types you can buy pre-made. Very simple, although I'm not sure a distinct brazil nut taste came through so I reckon you could get way with using a cheaper nut and have the same outcome. I did use the juice of a whole lemon; you need a bit of liquid to make the paste.
18th May, 2016
"1 Lemon juice" - juice of one lemon seems like a lot. Should that be a tablespoon?
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