Watercress pesto

Name: Watercress pesto
Prep time: 10 min
Total time: 10 min
Yield: Makes enough for 400g pasta
Cuisine: Italian recipes
Ingredients: 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

Portion size: Makes enough for 400g pasta
Ready in 10 mins
Difficulty: easy

Vegetarian

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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.

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Ingredients

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

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Method

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.