WATERCRESS AND SPINACH PESTO
Adds a burst of flavour to create quick ,easy & extremely tasty meals.
Makes 1 jar
Quick & easy flavour
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.
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
Step by Step Instructions
Blend together half of the leaves, the parmesan, walnuts, garlic and oil.
Add the remaining leaves and S&P to taste. Add peas.
Adjust oil or add a little water for preferred texture
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.
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.
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