Description
This pesto uses a base of watercress and basil combined with pepitas and cashews for a slightly peppery, very flavoursome and creamy pesto. The pesto is super easy to use and can be added to your favourite pasta or added to salads, seafood, slow cooked meats, sandwiches or used as a dip for vegetable sticks.
Ingredients
Scale
- 2 bunches of watercress, leaves torn, washed and dried (about 2.5 packed cups)
- 2 bunches of basil, leaves torn, washed and dried (about 2.5 packed cups)
- 4 cloves of garlic, peeled and smashed
- 3/4 cup cashews, raw
- 3/4 cup pumpkin seeds/pepitas, raw
- 1/2 cup of extra virgin olive oil
- 1 lemon, grated zest and juiced (about 5 tablespoons)
-
1/2 cup of parmesan or nutritional yeast if vegan/dairy free (optional)
- Salt and pepper
Instructions
-
Pre-heat the oven to 180 degrees. Once heated add the raw cashews and pepitas to a baking tray and lightly roast in the oven for about five to ten minutes until they start to go light brown. It is worth checking on them a couple of times and tossing to ensure they all cook through evenly. Remove from oven and set aside to cool.
-
Add all the ingredients to a food processor and whiz until all combined and smooth. This is then a good time to taste the pesto and see if it needs any more salt or lemon.
Notes
- This recipe is for a double batch of watercress and basil pesto so you can have a jar for now and a jar in the freezer ready to add some flavour to a quick weeknight meal. Although you can half the quantities if you are just wanting to make a single batch.
- STORAGE: Keep in the fridge for a week or in the freezer for up to three months.
- To maintain freshness while freezing add a layer of olive oil to the top of the pesto before placing in the freezer and use within three months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes