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

Nutrition per serving

  • kcal 41
  • fat 4g
  • saturates 1g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 1g
  • salt 0g


  • 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


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. 


  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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