Watercress, Spinach and Rocket Pesto

by wendyakerspr

Prep time: 0:05 Overall time: 0:05

Servings: 6 servings

INGREDIENTS

120g watercress, spinach and rocket.
60g Parmesan, grated
20g pack of fresh basil
2 cloves of garlic, chopped
½ teaspoon each sea salt and freshly ground black pepper
60g pine nuts, toasted
150ml extra virgin olive oil
juice of 1 small lemon

INSTRUCTIONS

1 Cut the Parmesan into small lumps and whiz in a food processor until very finely chopped.

2 Tip the watercress, spinach and rocket into the food processor. Strip the basil leaves from their stalks and add the leaves to the processor with the garlic, salt, pepper and pine nuts. Process until very finely chopped.

3. With the motor still running, gradually add the oil to the mixture in the processor. Season with the lemon juice and pour into a bowl.

This recipe makes enough pesto to cover about 650g linguine or pappardelle pasta, which is about 6-8 servings. The pesto can be made up to three days in advance and stored in the fridge until needed.

CHEF COMMENTS

Great with pasta!

Tagged: pestosauce, sauces add tags

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