Season: All Year Round 

Watercress Pesto

Ingredients :

2 cloves garlic – The Garlic Farm *
40g walnuts
85g Mapleleaf watercress, rinsed and dried *
80g freshly grated Bookham Harrison Parmesan style cheese *
2 tablespoons mayonnaise or Pratt’s rapeseed oil *


Method :

Place the garlic, walnuts, watercress, parmesan cheese and mayonnaise into a food processor or blender.

Pulse until a finely chopped paste has formed.

Serve with fresh pasta and some chunky bread or a fresh green salad.


* Available from your local producer at Hampshire Farmers’ Markets