TASTE / A quick watercress pesto



We’ve been receiving organic veg boxes from the fantastic Steepholding just outside Wellington for the last few weeks. I’m really enjoying the weekly surprise of which delicious seasonal vegetables will arrive and finding ways to work with them. This week I tried a watercress pesto to serve with our Gluten Free spaghetti. This is great pesto if you like a slight bitter kick to a sauce. Stefano wasn’t sure about it, although I was a fan. I’m on the look out for an additional magical ingredient to really complement the watercress flavour for the next batch, any suggestions?


Ingredients

Firstly, gather together all of the above. I was very relaxed about the quantities, but these are the approximate measurements I used for four servings:

1 bunch watercress

1 clove of garlic

1 tablespoon of pine nuts

75ml olive oil

50g Grana Parmigiano

Sea salt and black pepper

Method

1. I roasted my clove of garlic for 10 minutes as I prefer the gentler taste of it cooked rather than raw. Our garlic was also in this week's veg box from Steepholding.