Nutty watercress pesto
By Miriam Nice
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
Nutrition per serving
- kcal 41
- fat 4g
- saturates 1g
- carbs 0g
- sugars 0g
- fibre 0g
- protein 1g
- salt 0g
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 pastaToss through leftover cooked pasta and garnish with watercress and Parmesan shavings (pictured).
Spread over toasted slices of ciabatta, top with goat’s cheese and chopped fresh tomatoes.
Stir into crunchy, spiralized courgette ribbons and add crumbled feta for a speedy bowl of courgetti.
Method
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.