
Nutty watercress pesto
An easy, versatile sauce of herbs, Brazil nuts and cheese - perfect added to pasta or spiralized courgetti for a quick meal
Showing items 1 to 3 of 6
New!Nutty paneer koftas. This is a premium piece of content available to registered users.
Pesto spinach penne
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Red pesto minestrone soup
App onlyFridge-raid one-pan pesto pasta. This is a premium piece of content available to registered users.
New!Nutty paneer koftas. This is a premium piece of content available to registered users.
Pesto spinach penne
App onlyWatercress pearl barley risotto with brown butter hazelnuts. This is a premium piece of content available to registered users.
App onlyOne-pan pesto, chicken & spinach lasagne. This is a premium piece of content available to registered users.
Red pesto minestrone soup
App onlyFridge-raid one-pan pesto pasta. This is a premium piece of content available to registered users.
New!Nutty paneer koftas. This is a premium piece of content available to registered users.
Pesto spinach penne
Showing items 1 to 3 of 3
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
Garlicky green beans
A simple sauté of fresh beans with lightly fried garlic and a touch of olive oil makes a healthy, versatile side
- 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.
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.
Recipe from Good Food magazine, August 2015
Comments, questions and tips (2)
Overall rating

Minoo
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…
fannydin
"1 Lemon juice" - juice of one lemon seems like a lot. Should that be a tablespoon?
