Watercress pesto is super scrumptious and you can use it just as you would any other pesto. It has a light, fresh and spring like flavour. And the bright green colour reflects this.
Place all of the ingredients, bar the olive oil into a blender or food processor. And blitz until everything is more or less blended.
Add the olive oil and whizz again until you have a fine paste.
Scoop into a sterilised jar and store in the fridge for up to three days.
Notes
Use it as a pasta sauce, in a risotto or spread it on crackers.If you want to keep the pesto for longer, seal the top with a layer of olive oil before closing the lid. If properly sealed, this should keep for a week or even two in the fridge. Alternatively you can freeze it. Head over to my wild garlic pesto post to see how.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.