A trip to the Nelson Farmers’ Market this week filled my fridge with bunches of spring greens including 2 large bags of watercress. This vibrant pungent green grows beside slow moving waterways. It needs to be fresh and from a source that is away from any pollutants or agricultural run-off as it will absorb the pollutants.
Watercress Cashew Pesto
- 1 large bunch watercress
- 1 bunch parsley
- 1/2 cup raw cashews
- 1-2 garlic cloves chopped
- lemon juice to taste
- approx. 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
- Wash the watercress and parsley, removing any tough stalks and roughly chop. Place into a food processor along with the cashews, garlic and lemon juice and pulverize. With the machine going drizzle in olive oil to create a paste. The quantity of olive oil will depend on the consistency desired. Adjust seasoning to taste. Use as a spread on sandwiches, stir through pasta, spoon into soup.
Pesto can be made all year round with a mixture of herbs and soft greens such as spinach, rocket and watercress. It is a great way to get raw greens into the diet during the cooler months. Pesto is a concentrated form of greens as the quantity of greens started with reduces with the processing, so a little goes a long way.