Watercress, Spinach & Rocket Pesto
Serves: 6 Ready in: Under 15 Mins
"Ready in just five minutes, and a lovely alternative wherever you would have used rocket pesto. Perfect tossed into freshly-cooked pasta"
Ingredients:
120g watercress, spinach and rocket (mixed bag)
60g vegetarian Parmesan-style cheese, grated
20g fresh basil
2 garlic cloves, chopped
1/2 tsp sea salt
1/2 tsp ground black pepper
60g pine nuts, toasted
150ml extra virgin olive oil
juice of 1 small lemon
method:
- 1 Cut the Parmesan-style cheese 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. Toss into hot pasta and eat immediately!
