There are so many things I love about this pesto, it’s a powerhouse for nutrition, the colour is amazingly appetising and it pairs up perfectly with so many different dishes. I love a generous scoop on salmon, a pork chop, chicken or even just with a salad.
“Superfood” usually represents a new trendy food that we all feel we should be eating and are not quite sure why but if I was to quote a superfood mine would be watercress. More iron than spinach, more calcium than milk and more vitamin C than an orange, it’s packed with health giving properties. Watercress is also full of antioxidants, it has even been shown to halt cancer development.
I like to add macadamia nuts to my pesto because they contain plenty of healthy monounsaturated fats, they are literally 85% good / nourishing fats. They also have a really buttery texture when added to this dip.
I make this pesto frequently and store it in the fridge, with a little olive oil drizzled on top it keeps for about 3 weeks.
- 1 large bag of watercress
- 1 cup of fresh basil
- 5 tablespoons of extra virgin olive oil
- Squeeze of half a lemon
- 1 clove of garlic
- ½ cup of finely grated parmesan
- ½ cup of macadamia nuts
- 2 tablespoons of lightly toasted pine nuts
- Lightly toast the pine nuts in an empty frying pan, toss in the pan gently and watch to make sure they don't burn. When just starting to colour remove from heat.
- Add all the ingredients to a food processor or use a hand mixer to blend.
- Transfer to an airtight container and add olive oil to the top to keep it fresh.
- Take a generous spoonful and add to meats, fish or just use with raw or roasted vegetables.