Watercress pesto

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

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