Calories: 58 per portion Preparation: 5 mins Serves: 4
1 bag or bunch watercress
1 clove of garlic
1 tablespoon toasted pine nuts
50-75ml olive oil
50g finely grated fresh Parmesan cheese
Sea salt and black pepper
Place watercress, garlic and pine nuts in a processor.
Puree them lightly.
Drizzle in the oil, pureeing in spurts, until slightly runny.
Place in a bowl, stir in Parmesan cheese and season.
Superb for dressing pasta and with risotto. Freezes well.
Fat: 3.9g Saturated Fat: 2.3g Carbohydrate: 0.4g Protein: 5.2g Fibre: 0.4g Salt: 0.27g