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.
Similar Recipes
More Recipes
-

Bethica Das
-

Courtney Mainhart
-

ShuriahK.
-

Rianne Van Setten
-

ShuriahK.
-

Custard Kunafa Cups - Indian Style Quick and Easy Dessert
Manisha Sampat
-

Jigisha Modi
-

GARLIC & SESAME OIL CUCUMBER SALAD
Pinkblanket's Kitchen
-

Swaminathan.V
-

Chicken Cordon Bleu / instant pot
🌈NinjaMommaKitchen🌈
-

Kels Ro
-

Niki
-

kurokumabonbon
-

aeadame
-

Deepti Patil
-

M.A.DFoodie
-

Ntiyiso Mkhabela Mlotsha
-

Faathimah Variawa
-

Kels Ro
-

Husnerh Abubakar
-

Vegetable fried rice with teriyaki chicken
My kitchen diaries
-

Japanese Summer Sweet ‘Kuzu Dango’
Aunty Eiko's international cuisine experience
-

Sangha Mondal
-

Cinnamon Roll Bread (baking without an oven!)
Zubaida Isah













Comments