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.
Use your pesto to create 3 delicious no-cook dinners:
■ Toss through leftover cooked pasta and garnish with watercress and Parmesan shavings (as above).
■ Spread over toasted slices of ciabatta, top with goat’s cheese and chopped fresh tomatoes.
■ Stir into crunchy, spiraled zucchini ribbons and add crumbled feta for a speedy bowl of zucchini.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.6 g|
|Total carbohydrates||1.9 g|
|- Sugars||0.7 g|
|Dietary fibre||1.4 g|