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Watercress Cashew Pesto

Ingredients

  • 1 large bunch watercress
  • 1 bunch parsley
  • 1/2 cup raw cashews
  • 1-2 garlic cloves chopped
  • lemon juice to taste
  • approx. 1/3 cup extra-virgin olive oil
  • Salt and pepper to taste

Instructions

  • Wash the watercress and parsley, removing any tough stalks and roughly chop. Place into a food processor along with the cashews, garlic and lemon juice and pulverize. With the machine going drizzle in olive oil to create a paste. The quantity of olive oil will depend on the consistency desired. Adjust seasoning to taste. Use as a spread on sandwiches, stir through pasta, spoon into soup.

Notes

TIP: The trick to keeping the pesto from going brown is to use plenty of olive oil while blending. The oil coats the cut leaves so to protect them from oxidation.