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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.

Recipe taken from BBC Good Food, home to thousands of family-friendly recipes.

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