Watercress and cobnut pesto

It’s a little early for cob nuts but I’m trying to beat the squirrels! They are small but sweet and lovely in a pesto. I think this is lovely mixed with pasta, drizzled on a pizza or as a dip with freshly baked bread or pizza crust. It will keep for a few days in the fridge. It’s vegan if you use a vegan Parmesan.
Watercress and cobnut pesto
It’s a little early for cob nuts but I’m trying to beat the squirrels! They are small but sweet and lovely in a pesto. I think this is lovely mixed with pasta, drizzled on a pizza or as a dip with freshly baked bread or pizza crust. It will keep for a few days in the fridge. It’s vegan if you use a vegan Parmesan.
Steps
- 1
Wash the watercress and she’ll the nuts.
- 2
Peel the garlic and add the items to a blender with a little oil and the juice of a lemon. Whizz and scrape down the sides and whizz again. You can add more oil until you have the desired consistency.
- 3
Add the Parmesan, salt and the rind of the lemon (if it’s unwaxed) to taste.
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