Another seasonal recipe from Holly.
As spring finally gets going one of my favourite flavours is the sharp tang of watercress. Although lovely in a soup and also stuffed into a good cheese sandwich this year I thought I would try a pesto. I tried a few different nuts, pine nuts, brazil nuts and walnuts and although all produced a nice pesto I think I still preferred the pine nut flavour.
1 bag of watercress (~100g)
1 small clove of garlic
80-100ml olive oil
2 tbsp pine nuts, lightly toasted
50g parmesan cheese
Squeeze of lemon juice, optional
In a food processor lightly blitz the watercress, nuts and garlic. Then slowly add the olive oil before finally stirring in the cheese, seasoning and lemon juice. You can always adjust the quantities if you would like the pesto to be more/less runny. There you have it! Eat on pasta, or drizzle over roasting veggies.