I love experimenting with different pestos, and the great thing is you can use pretty much any herb/green leaf and nut combination. Once you've made it yourself, you'll never buy shop bought again! This pesto is rich in plant iron from the watercress and essential fats. Vitamin E, protein and fibre from the almonds. This can be run through pasta or used to top salmon or sea bass before popping in the oven to lightly brown.
Small frying pan
- 100 g Watercress
- 100 g Almonds
- 1 handful Fresh basil leaves
- 2 tbsp Pine nuts
- 2 large Cloves garlic roughly chopped
- 100 g Parmesan grated (or vegan alternative)
- 1 Lemon zested and half juiced
- 150 ml Olive oil
Wash and dry the watercress and basil (in a salad spinner, or pat dry with kitchen paper), then blitz in a food processor. Meanwhile, toast the almonds and pine nuts in a dry frying pan, tossing regularly, until golden.
Add the toasted nuts to the food processor and blitz again, then add the garlic, parmesan, lemon juice and zest and a grinding of black pepper. Blitz to combine.
Add the olive oil, whizzing in a little at a time, until you have the desired consistency. If the pesto still seems a bit thick, add a splash of water.