Watercress and Basil Nutty Pesto

15/01/2021

Inject some colour into your diet with this versatile watercress and basil pesto enriched with ground almonds and parmigiano reggiano. Packed with flavour and nutrients, this easy to prepare, nutty pesto sauce is guaranteed to brighten up your day. It's perfect added to pasta for a quick and healthy meal. Make this pesto vegan by swapping the parmigiano with a vegan alternative.

Serves: 4

Prepare: 10 minutes

Ingredients:

  • 100g watercress
  • 70g basil, small bunch
  • 1 garlic glove
  • 3 tbsp ground almonds
  • 30g parmigiano reggiano
  • ½ lemon, juice
  • 2 tbsp extra virgin olive oil

1. Wash the watercress and basil and leave to drain then pat dry on a towel paper. Put the watercress, basil and garlic in a food processor. Blitz until very finely chopped. Add the remaining pesto ingredients, leaving the oil last. Pulse again until mixed then season to taste.

2. Transfer to a bowl or jar and top with more oil, if liked. Toss through cooked pasta for a healthy and nutritious meal.

Tip: Store the remaining pesto in the fridge and eat within 2-3 days.

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