Watercress Pesto

This pesto can be made with watercress or alternatively, if you are avoiding raw veggies, blanch some kale in boiling, salted water for 20 seconds. If you enjoy cheese in your pesto, select a pasteurised hard cheese such as pecorino to shave and add to the mix. Note that greens can be sandy so make sure to soak in water to remove any dirt.

Serves: 10 servings

Time: 15mins

Equipment

BLENDER

Ingredients

2 fistfulls washed watercress or kale

75g sunflower seeds or blanched almonds

6 tbsp / 90ml olive oil

lemon juice to taste

lemon zest to taste

1 garlic clove

pinch sea salt

Steps

Toast seeds or nuts lightly in the oven at 180°C for 5 minutes and allow them to cool down. Dry or spin any excess water off your greens and pulse everything in a blender until you reach desired pesto consistency. You can add a splash of water or extra oil if desired.

 

STORAGE:

KEEP IN A SEALED JAR IN THE FRIDGE 5-7 DAYS

OR FREEZE IN AN ICE CUBE TRAY (3 MONTHS)