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WATERCRESS & WALNUT PESTO
(Serving suggestion pictured - with smoked tofu, shredded cabbage, pan fried broccoli, avocado & Tamari Seeds
)

INGREDIENTS

1 pack watercress

A handful of fresh basil

Zest & juice of 1 lemon

1 crushed garlic clove

50g macadamia nuts

1 tbsp nutritional yeast

3 tbsp olive oil

Salt & pepper

METHOD

Blitz nuts in your hand blender for 10 seconds or so until fine. 
Blending them before adding the other ingredients will help you to get a smoother sauce. (If you have a high speed blender, then you can skip this step and just whiz everything up together!)
Add remaining ingredients and blend thoroughly. 
Add a little water for a thinner salad dressing consistency - less for a thicker sauce or dip. 

As with all of our sauce recipes...
if you have a high speed blender you'll achieve a silky smooth sauce, but no matter if you have a standard stick blender - a little bit of texture is no bad thing! 

Keep in the fridge for up to 4 days. 
Suitable for freezing - a perfect re-use idea for our Flavour Pots containers. 
Alternatively, use a silicone ice cube tray for single servings. 

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