top of page

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.
bottom of page