Watercress can be an expensive herb we know, but feel free to substitute with rocket. This is perfect with some pasta and grilled cherry tomatoes, on toast, as part of a mezzo spread, or straight out the jar!
I love the flavour of watercress, and the sharp pepperiness adds a beautiful fun twist to a classic pesto. This is also made with no cheese and very little (or no) oil, so low-calorie as well, yay 🙂
Watercress pesto with sunflower seeds
- Food processor / nutribullet
- 2 tbsp lemon juice, freshly squeezed don't use anything that you didn't squeeze yourself
- 1 large clove garlic
- 1 medium tomato
- 1/4 cup sunflower seeds, toasted until lightly brow
- 1 tsp soy lecithin, or 1/2 tsp xantham gum optional – helps to emulsify and stabilize, but works fine without it.
- small glug olive oil, for flavour
- Parmesan cheese Optional – we didn't use it, but if you're a purist with your pesto, feel free.
- A handful or 2 of fresh watercress, washed.
- Salt and pepper, to taste.
- Blitz up everything except the watercress until broken down but not smooth. Tomato forms the base of the pesto, and the emulsifier helps hold it all together.Add the watercress and pulse until lovely and grainy. Taste and adjust salt, pepper and lemon juice as needed. YUMMO!!