Watercress Pesto

[Honeyoc]

Serves 4
1 HEB + 1 HEA per serve

Bag of watercress
2 bunches of basil
1 clove of garlic
Juice of 1 lemon
Salt & pepper
4 tbsp good quality extra virgin olive oil (4 x HEB)
120g parmesan cheese, freshly grated (4 x HEA)

Blend the watercress, basil, lemon juice, garlic, salt & pepper in a food processor until fairly smooth. You'll have to scrape down the sides a few times. Transfer to a bowl and add the olive oil and parmesan. Stir well and store in the fridge. Would keep for 4 - 5 days. Great with pasta, on fish, chicken etc

 

[JMcK]

Sounds lovely, thank you for the recipe!

 

[FinnFinn]

Looks lovely.....what would the syns be if you weren't using HEs?

 

[Honeyoc]

Would be pretty high, 12 syns per serve! You could probably halve the oil and cheese but it won't be quite as flavourful.