Watercress walnut pesto

Total: 10 mins Makes 450ml 70g firmly packed watercress leaves (or upland cress) 60g toasted walnuts, crushed 1 large clove of garlic, grated 30g grated parmesan 125ml olive oil, chilled 01. In a food processor, pulse the watercress, walnuts, garlic, parmesan and ½ tsp each of salt and pepper until roughly chopped. 02. While the machine is running, drizzle in the chilled oil and puree until the mixture is blended but not entirely smooth. Adjust the seasoning to taste.