- March 2018
- Makes enough for 400g pasta
- Ready in 10 mins
We’ve used a mixture of watercress and basil in this pesto recipe for a lighter, fresher taste. Stir through pasta or keep stored in the fridge.
It’s a quick and easy recipe that really shows off the colour and flavour of fresh watercress. Stir through pasta, spread on crostini or serve as a dip with crudité.
Want something else? Click here for lots more homemade pesto recipes including a mint, hazelnut and kale versions.
- Vegetarian recipes
- 100g bag of watercress
- Handful of fresh basil leaves
- 1 garlic clove
- 75g grated pecorino cheese
- 5-6 tbsp olive oil
- Grated zest and juice of ½ lemon
- 50g toasted hazelnuts
- Generous pinch each of salt and freshly ground black pepper
- In the small bowl of a food processor whizz together the watercress, basil leaves, garlic, pecorino, olive oil, the grated zest and juice of ½ lemon, toasted hazelnuts and a generous pinch each of salt and freshly ground black pepper (or finely chop the watercress by hand, then pound all the ingredients in a pestle and mortar).
- Stir into pasta for a quick supper or spread on crostini and top with smoked salmon for a smart nibble.
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