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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 & nutrients 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… you can also add in spring foraged leaves like wild garlic and dandelion for fabulous extra gut-loving antioxidants too!

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:

Use whatever leaves are in season – wild garlic foraged in March/April, wild mustard leaves or even dandelion! Avoid over-blending for a lovely textured pesto. You can use pecans or cashews instead of walnuts for a slightly sweeter flavour. Remember the bitter taste gives us valuable health benefits.

 

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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