An easy, versatile sauce of herbs, Brazil nuts and cheese - perfect added to pasta or spiralized zucchini for a quick meal.
100 g pack watercress
1 small bunch basil
1 garlic clove
50 g Brazil nuts, chopped
juice 1 lemon
25 g Parmesan shavings (or vegetarian alternative)
2 tbsp canola oil
- Pop the watercress, basil, garlic and Brazil nuts into a food processor. Blitz until very finely chopped. Add the remaining pesto ingredients and pulse again until mixed, then season to taste. Will keep, well covered, for 4-5 days in the fridge.