Watercress and cob nut pesto. Zingy and bright: watercress & pine nut pesto. Watercress makes a marvellously bright green, slightly peppery pesto. Method Heat oil in a medium saucepan and add garlic, pine nuts and salt.
I always made pesto with basil before, but this time I didn't have any basil – just parsley and watercress. Watercress—the green of dainty tea sandwiches—has a reputation for being proper and stodgy. But in reality, it's spring's liveliest green, here to The latter is upland cress, which is a completely different plant but interchangeable with watercress—and especially good in salads where you might not want. You can cook Watercress and cob nut pesto using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Watercress and cob nut pesto
- You need 3 cups of watercress.
- You need 1 cup of cob nuts.
- Prepare 5 tablespoons of olive oil.
- You need 1 clove of garlic.
- It’s 2 tablespoons of vegan or dairy Parmesan.
- You need 1 of lemon.
This watercress pesto is packed with superfood greens. A very peppery pesto, great as a spread, dip, or mixed into pastas. Such as getting to lots of planned recipes, like this Super Green Watercress Pesto, and actually getting to photograph them when I have good mid-day natural light. Learn how to make homemade basil pesto in this video.
Watercress and cob nut pesto instructions
- Wash the watercress and she’ll the nuts..
- 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..
- Add the Parmesan, salt and the rind of the lemon (if it’s unwaxed) to taste..
You'll simply need basil, nuts, Parmesan, garlic, lemon juice, olive oil and salt. While pesto is incredibly easy to make, it's often rushed to a paste in a blender or food processor without much thought. While I'll never have the time (or a mortar big enough) to make pesto by hand, I have learned that thoughtfully adding the ingredients to a food processor and pulsing rather than. This is a recipe for a traditional pesto made with basil, olive oil, pine nuts and Parmesan cheese. Try it on toasted sliced baguette, tossed through pasta or used as a quick topping for barbecued chicken, lamb or salmon.