Nutty watercress pesto

• pack watercress↗100g g
• basil↗small bunch
• garlic clove↗1
• Brazil nut50g g

  chopped

• lemon juice↗1
• parmesan↗25g g

  shavings (or vegetarian alternative)

• rapeseed oil↗2 tbsp

Step-by-step instructions

1. 1

   Pop the watercress, basil, garlic and Brazil nuts into a food processor. Blitz until very finely chopped. Add the remaining pesto ingredients and pulse again until mixed, then season to taste. Will keep, well covered, for 4-5 days in the fridge.