Dips and sauces prepared in advanced can make a world of difference at the end of a hectic day with the kids or at work. This pesto is made with watercress because it is currently in season but could be made with kale, spinach, parsley or basil. And isn't that colour just amazingly inviting?
large bunch of fresh watercress, washed thoroughly
100g pine nuts
2 tablespoon olive oil
salt and pepper
chopped garlic (optional)
- In a food processor, add the watercress and pulse.
- Add the pine nuts and blitz until reaching a crunchy texture.
- Add the olive oil, salt and pepper and pulse some more.
Making pesto is not an exact science and if you make this regularly, you will enjoy tweaking the flavours and the consistency.
The Health Boost Tip
Spring and summer menus are full of opportunities to experiment with green pesto. Pesto is a great base for a bright and zingy salad dressing if you add olive oil and the juice of a lemon. Spoon some of this pesto on top of a salmon fillet before grilling and you have a quick and delicious meal ready in no time!