Watercress pesto

Sometimes I find basil pesto a bit too basil’y and need something more subtle that gives a beautiful finishing touch to a dish without overpowering. This watercress pesto does just that. There’s no Parmesan either so it’s more delicate.

It works perfectly with our sea bass recipe but also on its own with spaghetti. It also happens to be vegan pesto as there’s no cheese.

Prep time: 5 mins
Cook time:
Servings: Makes a small jar
Servings: Makes a small jar


  • 3-4 large handfuls of fresh watercress (I actually added some rocket too, just because it was there).
  • 200g chopped mixed nuts, I bought the ones that are already chopped finely, from Ocado/Waitrose.
  • 100ml of extra virgin olive oil – this is tricky as I didn’t measure it, I poured it in til the pesto was the right consistency – you could try the same.
  • sea salt to taste – start with 2 large pinches.


Put it all into the food processor and whizz.

Nutrition Info


Watercress is rich in vitamin C, calcium, iron and folate. Weight for weight watercress contains more vitamin C than oranges and more calcium than a glass of milk.

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