Nutty watercress pesto - pregnancy recipe
- Preparation and cooking time
- Prep:
- A little work
- Serves 4
Ingredients
- 100g Watercress
- A handful of fresh basil
- 1 Clove of garlic
- 50g Brazil nuts, chopped
- Juice of 1 lemon
- 25g Parmesan shavings (or vegetarian alternative)
- 2tbsp Rapeseed oil
Method
- STEP 1
Pop the watercress, basil, garlic and Brazil nuts into a food processor. Blitz until very finely chopped.
- STEP 2
Add the remaining pesto ingredients and pulse again until mixed, then season to taste.
- STEP 3
Will keep, well covered, for 4-5 days in the fridge.