WATERCRESS & PEA PESTO
Ingredients
- 150 g frozen peas
- 3 garlic cloves
- 50 g pine nuts or sunflower seeds
- 100 g watercress 2 good handfuls
- 50 g extra mature cheese grated
- 60 ml unrefined rapeseed or olive oil
- Half a lemon squeezed about 1 tbsp
Instructions
- Add the peas and garlic to a pan or microwavable container. Pour over boiling water just to cover and cook for 3 mins.
- Meanwhile, heat a frying pan then add the pine nuts or sunflower seeds. Allow to ‘toast’ for a minute then give the pan a shake or stir. Watch carefully as they can burn quickly. You just want to have a golden colour. Once done, set aside.
- Once the peas are cooked, drain then tip into a food processor along with the pine nuts/sunflower seeds, cheese and oil.
- Blend thoroughly (unless you want a chunky texture), Add a little of the lemon juice at a time to suit your taste. I prefer a zingy taste (so added a little more).
- This pesto can be stirred through pasta, cooked potatoes, spooned on top of chicken or fish or served as a dip as I have here. Either way, it is delicious.
Notes
If not using straight away, spoon/pour into a clean jar and store in the fridge for up to a week.
This recipe works with salad bag leaves too (the dark leafy lettuce such as spinach, rocket, lamb’s lettuce etc) and is great to use up those limp leaves.
This recipe works with salad bag leaves too (the dark leafy lettuce such as spinach, rocket, lamb’s lettuce etc) and is great to use up those limp leaves.