Simple Watercress Pesto (vegan)So easy, packed with nutrients and it tastes great! This recipe is a great way to use up watercress before it goes bad.
I love a good pesto and did you know you can make it with a variety of green leaves? Not just Basil. Last week we had beautiful fresh, organically grown Watercress from our Farmer Kel's farm at Sandy Creek. But it doesn't last very long after being picked so pesto is a great way to use it up.
Watercress is a delicious, peppery plant which is great for your digestion as the bitterness stimulates digestive juices. It's also a source of Protein, Folate, Pantothenic Acid and Copper, and a very good source of Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Magnesium, Phosphorus, Potassium and Manganese.
Once you add in olive oil and macadamias, it also becomes a great source of healthy, saturated fats.
2-3 good handfuls of watercress
1 clove garlic
zest and juice of 1 lemon
1 handful macadamias or cashews
about half a cup of olive oil (enough to create the consistency you like)
1 tablespoon nutritional yeast
salt & pepper
Blend all ingredients together in a food processor until smooth. Store in a container in the fridge for up to 7 days.