I had most of a bunch of John Hurd’s excellent watercress leftover so I made this pesto. Based on a recipe from watercress.co.uk – it serves four people with pasta, and according to the recipe, freezes well. So half of it is now in the freezer, and I shall discover if really does freeze well when I use it! I used my Cuisinart Mini-processor to make this (or you could just chop the watercress really finely, using a sharp knife and the grind the almonds and garlic with a pestle and mortar, and then mix all the ingredients together):
- 1 bunch watercress (wash thoroughly)
- 1 clove of garlic
- 20 almonds (blanched)
- 50ml olive oil
- 50g finely grated parmesan
- Black pepper and a fairly generous squeeze of lemon juice.
Puree the watercress, garlic and almonds (blanched by steeping in boiling water for about a minute and the peeling away the skins – they have a better flavour than pre-blanched, flaked or ground almonds) in a processor. Add the oil and the parmesan and process until well blended. Add black pepper and lemon juice to taste.
Served here with pasta.