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Nutty watercress pesto

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

  • Prep: 15 mins
    No cook
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 41
  • Carbohydrates 0
  • Saturated Fat 1
  • Sugar 0
  • Protein 1
  • Fat 4
  • Fibre 0
  • Salt 0

Nutrition per serving

  • Calories 41
  • Carbohydrates 0
  • Saturated Fat 1
  • Sugar 0
  • Protein 1
  • Fat 4
  • Fibre 0
  • Salt 0

Ingredients

  • 100g pack watercress
  • small bunch basil
  • 1 garlic clove
  • 50g Brazil nuts chopped
  • 1 lemon juice
  • 25g Parmesan shavings (or vegetarian alternative)
  • 2 tbsp rapeseed oil

Tip

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. 

Method

  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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