WATERCRESS AND SPINACH PESTO
Adds a burst of flavour to create quick ,easy & extremely tasty meals.
Servings
Makes 1 jar
Ready in
15 min
Good for
Quick & easy flavour
Inroduction
About this Recipe
Pesto is a great way to add a quick burst of flavour to create a really tasty , quick meal – use left over quinoa and add some salad and pesto for a quick lunch-on-the-go, add to pasta for a quick evening meal with some chicken, use for flavour in a quiche, on pizzas or as a sandwich toper with ricotta… watercress is high in Vitamin C – this 350g jar contains the same amount as half an orange which ensures its iron is well absorbed.
Ingredients
-
150 g Watercress
-
50 g Spinach leaves
-
50 g Peas (cooked and plunged in cold water to stay bright green)
-
2 cloves Garlic
-
20 g Parmesan, grated
-
50 g Walnuts
-
75 ml Olive Oil
- S&P
Step by Step Instructions
Step 1
Blend together half of the leaves, the parmesan, walnuts, garlic and oil.
Step 2
Add the remaining leaves and S&P to taste. Add peas.
Step 3
Adjust oil or add a little water for preferred texture
Variations:
Tips:
To prevent the bright green pigment discolouring with keeping, seal the top of the jar with some olive oil to prevent contact with air. Keeps well in the fridge for a week.
Nutrition
In addition to ingredients to support gut health, this pesto is low in saturated fat, low in salt and packed with antioxidants to help support our daily detoxification.
Support British Food Producers!
Hillfarm Cold Pressed Rapeseed oils, Chiltern Cold Pressed Rapeseed Oils Or, for a taste of the mediterranean harvest, head to Oil and Vinegar
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