Preparation time: 5 minutes
Cooking time: none

120g bag watercress, spinach and rocket salad
60g Parmesan, grated
20g pack fresh basil
2 cloves garlic, chopped
½ tsp each sea salt and freshly ground black pepper
60g pine nuts, toasted
150ml extra virgin olive oil
juice of 1 small lemon

Cut the Parmesan into small lumps and whizz in a food processor until very finely chopped.

Tip the watercress, spinach and rocket salad into the food processor. Strip the basil leaves from their stalks and add the leaves to the processor with the garlic, salt, pepper and pine nuts. Process until very finely chopped.

With the motor still running, gradually add the oil to the mixture in the food processor. Season with lemon juice and pour into a bowl.

This recipe makes enough pesto to cover about 650g linguine or pappardelle pasta, which is about 6-8 servings. The pesto can be made up to three days in advance and stored in the fridge until needed.