Pesto that packs a punch! Watercress is an aquatic plant related to mustard, broccoli and wasabi. It’s commonly confused with garden cress (also known as mustard and cress) but is actually a different species, although the two are related.
Eating it can:
- Reduce visible signs of skin ageing
- Help prevent the effects of UV induced skin damage
- Supports eye health
- When chewed the natural nitrates are converted by beneficial bacteria to nitrites, and once in the stomach to gaseous nitrogen enters the bloodstream dilating blood vessels and lowering blood pressure.
- Supports gut health
Nutritional analysis per serving;
Fat: 3.9g | Saturated Fat: 2.3g | Carbohydrate: 0.4g | Protein: 5.2g | Fibre: 0.4g | Salt: 0.27g | Calories: 58 per portion, preparation time: 5 minutes and serves: 4
- 1 bunch or bag watercress
- 1 clove of garlic
- 1 tablespoon toasted pine nuts
- 50-75ml olive oil
- 50g finely grated fresh Parmesan cheese
- Sea salt and black pepper
How to make:
- Place watercress, garlic and pine nuts in a processor.
- Puree them lightly.
- Drizzle in the oil, pureeing in spurts, until slightly runny.
- Place in a bowl, stir in Parmesan cheese and season.
Use this peppery pesto as dressing for pasta and with risotto. It can also be put in the freezer and used at a later date!
Thanks to The Watercress Company for the facts and figures and the pesto recipe. For more recipes, visit www.thewatercresscompany.com