Water Cress Pesto

RecipesWater Cress Pesto
Watercress Pesto Recipe

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:

  1. Place watercress, garlic and pine nuts in a processor. 
  2. Puree them lightly. 
  3. Drizzle in the oil, pureeing in spurts, until slightly runny. 
  4. 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

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