Nutty watercress pesto – pregnancy recipe

  • Serves 4

Add this nutty pesto to pasta (see pic) or dollop on a salad or sandwich for a seriously tasty, selenium-and-magnesium-rich boost

  • 100g pack of watercress
  • small bunch of basil
  • 1 garlic clove
  • 50g Brazil nuts, chopped
  • juice of 1 lemon
  • 25g Parmesan shavings (or vegetarian alternative)
  • 2 tbsp rapeseed oil


  • 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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