A big thank you to Noush for recommending this brilliant watercress pesto recipe to me! She makes it every week at home because her son loves ‘green pasta’. It was a big hit in my house too, despite my kids not normally going near watercress, because they love pesto!
It takes just 5 minutes to whizz the pesto up in a food processor and it can be eaten in lots of different ways – stirred through pasta with anything you fancy; dolloped on top of pizza; on chicken; spread on to sandwiches with salad and/or cheese, or as a salad dressing. Watching my kids eat it is very satisfying because watercress is packed with goodness.
The pesto will last up to a week in the fridge in a sealed container topped with a layer of olive oil, and the amount in the recipe should last for around four family meals, depending on what you use it for (it’s about a jar’s worth). Hope you like it as much as me!
1 bag watercress
1 clove garlic, crushed
60g grated parmesan
Generous handful of toasted pine nuts (see below for simple toasting instructions if you can’t find toasted pine nuts or want to toast them at home to save money)
Squeeze of lemon
If you need to toast your pine nuts (it gives them extra flavour) simply put them in a dry frying pan on a medium-high heat for approx 2 mins until roughly golden brown, shaking regularly to avoid burning. Then put everything except the lemon and olive oil in the food processor and whizz it until everything is finely chopped. Add the oil (as much as it takes to get the consistency you want) and then a squeeze of lemon to suit your taste (usually between 1/4 and 1/2 a lemon). Season with salt and pepper. Store in the fridge for up to a week with a layer of olive oil on top to keep fresh.